Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad

For some reason, this recipe feels closer in style to something I would've cooked a couple of years ago. Only one dish is needed to create a satisfying meal that's full of flavor. The original recipe calls for cooking the chicken on a griddle pan and then slicing it once it's cool. I opted for pre-slicing the chicken and pan-frying for a slightly quicker meal, albeit minus delicious char marks. Of course, I don't own a griddle pan and don't know many people who do. I also doubled the amount of broccoli included in the recipe below.

One year ago: Butter Lettuce and Clementine Salad with Brown Butter Dressing
Three years ago: Gorgonzola Drop Biscuits

Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad (from Mighty Spice)

Ingredients
1/3 cup almonds, toasted
500g boneless, skinless chicken thighs, sliced into 1" strips
3/4 cup couscous
1 1/2 cups roughly chopped sprouting broccoli
2 large handfuls mint leaves, roughly chopped
juice of 1 lemon
2 tbsp olive oil
salt and pepper
Spice Paste
1 garlic clove
1 red chili
1" piece ginger, roughly chopped
1 handful mint leaves, roughly chopped
1 tsp ground cumin
1/2 tsp turmeric
juice of 1 lemon
2 tbsp olive oil
1/2 tsp sea salt

1. Put all spice paste ingredients in food processor and blend until smooth.
2. Place chicken in bowl and add paste. Mix well. Cover and marinate 30 minutes - overnight.
3. Pour couscous into a large mixing bowl. Pour 1 cup of warm water over, cover, and let stand 10 minutes or until tender.
4. Heat a skillet over high heat. Cook chicken. Set aside.
5. Meanwhile, bring a saucepan of water to a boil. Add broccoli and cook until tender, 3 - 4 minutes. Drain and shock with cold water.
6. Add chicken, broccoli, almonds, mint, lemon juice, and oil to couscous. Season with salt and pepper to taste. Serve.