rotisserie chicken couscous with anchovy butter
for savoury girls surviving the summer
ingredients
1 hot rotisserie chicken (with all the bag juices)
400g pearl couscous
4 anchovy fillets
50g butter
1-2 garlic cloves, finely grated
1 bunch cavolo nero, sliced
1 cup of soft herbs (parsley, dill, chives)
1/2 cup parmesan or pecorino, finely grated
Flakey salt
Black pepper
Juice and zest of 1 lemon
Extra virgin olive oil to finish
method
Cook the pearl couscous in well-salted water until tender, then drain.
Carefully pour the rotisserie chicken juices into a pan. Add the butter, anchovies and garlic and warm gently until the anchovies melt into the fat.
Add the sliced cavolo nero to the pan and cook for 2–3 minutes until just wilted and glossy.
In a large bowl, combine couscous, shredded chicken, cavolo nero and anchovy butter mix, then add the herbs, lemon juice, finely grated parmesan, salt and pepper.
Serve topped with extra parmesan, lemon zest and olive oil.
