Spatchcock with Cous Cous (by G)

I found tiny little spatchcocks in the supermarket. Not the half chicken sized ones that you often see but little ones barely bigger than a quail.  I could not resist feasting on a tiny chicken too small to have lived out it's hopes and dreams.

I split the chicken and squashed it flat then marinated it in garlic and rosemary infused oil then griddled it and roasted it to take away some of the rawness.

To go with the spatchcock I cooked some pearl cous cous in chicken style stock then mixed through some sweet peas (personally shelled), parsley and butter.

Also, I quickly blanched some asparagus. I thought I had over cooked it but it turned out crunchy cooked.

I would give this dinner a B++.