Name: Chicken skewers with lemon couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove garlic, crushed; 1 teaspoon dried oregano leaves; 2 tablespoon vegetable or olive oil; 500 gram chicken thigh fillets, cut into 2cm pieces; 1 1/4 cup couscous; 2 small zucchini, cut into 1.5 cm rounds 1 large red capsicum, cut into 2cm pieces; 2 tablespoon chopped oregano; 2 tablespoon lemon juice; 75 gram baby rocket leaves, shredded; lemon wedges, to serve

Chicken skewers with lemon couscous

Whip up a batch of these tasty grilled chicken and vegetable skewers for an easy weeknight dinner, or perfect for a barbecue with your friends and family. Serve with a zesty Middle Eastern-style couscous dish for a beautiful, filling meal.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 clove garlic, crushed

1 teaspoon dried oregano leaves

2 tablespoon vegetable or olive oil

500 gram chicken thigh fillets, cut into 2cm pieces

1 1/4 cup couscous

2 small zucchini, cut into 1.5 cm rounds 1 large red capsicum, cut into 2cm pieces

2 tablespoon chopped oregano

2 tablespoon lemon juice

75 gram baby rocket leaves, shredded

lemon wedges, to serve

Method

1.Combine garlic, dried oregano and half the oil in a large bowl. Add chicken; toss to combine. Set aside 5 minutes, to marinate.

2.Meanwhile, place couscous in a large heatproof bowl; stir in 1 cup boiling water. Cover with plastic food wrap. Set aside 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains.

3.Thread chicken, zucchini and capsicum onto 8 bamboo skewers. Heat a barbecue or char-grill pan to moderately high. Add skewers. Cook, turning, 6-7 minutes, or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest 5 minutes. Sprinkle with fresh oregano.

4.Add remaining oil, juice and rocket to the couscous. Serve skewers with couscous and lemon wedges.