Slim-down SUMMER BBQ

Ditch fatty burgers and hot dogs, and get grilling with these deliciously healthy barbecue dishes

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Ras-el-hanout and honey sticky chicken thighs

This Moroccan-style chicken is sweet and smoky.

SERVES 4 PREP 20 MINS, PLUS MARINATING COOK 20 MINS

* 8 skin-on chicken thighs
* ½tbsp olive oil
* 3tsp ras-el-hanout
* 2-3tbsp runny honey
For the brine:
* 150g sea salt
* 100g granulated sugar
For the couscous:
* 150g wholewheat couscous
* 1tsp bouillon powder
* 1tbsp olive oil
* 2tsp harissa
* 20g fresh mint, chopped
* 30g fresh parsley, chopped
* 3 spring onions, finely chopped
* Juice 1 lemon
* 50g toasted pine nuts

1 To make the brine, bring 1ltr water to the boil, add the salt and sugar; simmer until dissolved. Remove from heat, add another 1ltr cold water and set aside.

2 Put the chicken in a nonmetallic container. Pour over the brine, submerge chicken and refrigerate for 5-6 hrs.

3 Meanwhile, mix the couscous and bouillon in a big bowl. Cover with boiling water, put a plate on top and leave for 10 mins. Mix in the remaining ingredients.