Ingredients:
• 1 cup fresh coriander
• 2/3 cup fresh parsley
• ¼ cup fresh oregano
• 2 garlic cloves, minced
• ¼ cup vinegar
• 2/3 cup olive oil
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp crushed red pepper flakes
• 500g chicken thighs

For couscous salad:
• 2 cups cooked couscous
• ¼ cup chimichurri
• 1 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 3tbsp chives, chopped

Method:
Combine the parsley, coriander, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.

Place the chicken in a bowl or dish and pour half-a-cup chimichurri over it. Toss and coat the chicken. Cover and place in the fridge, marinating it for at least 30 minutes or overnight.

When ready to grill the chicken, preheat the grill to high. Let it heat for 10-15 minutes. Grill the chicken about five minutes per side, or until the internal temperature reaches 120oC. Let the chicken rest for five minutes. To make the couscous salad, toss the cooked couscous with quarter cup chimichurri. Add the tomatoes, feta and chives along with a pinch of salt and pepper. Toss well. This gets better as it sits! Serve the chicken with the couscous salad and the extra chimichurri for drizzling!