Harissa chicken skewers with burghul salad
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless chicken breast
400 g, fillets, cut into 3cm pieces
Harissa
2 tbs, paste
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160 g)
Zucchini
1 medium, thickly sliced
Red capsicum
1 medium, cut into chunks
Burghul, dry
1 cup(s), (180 g)
Carrot(s)
1 medium, coarsely grated
Tomato(es)
3 medium, deseeded, finely chopped
Red onion
1 medium, finely chopped
Frozen green peas
1¼ cup(s), (150 g) , blanched
Fresh flat-leaf parsley
⅓ cup(s), finely chopped
Pine nuts
¼ cup(s), (40 g), toasted
Cumin seeds
1 tsp, toasted, lightly crushed
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat a chargrill or barbecue over high heat. Place chicken, harissa and yoghurt in a large bowl. Season with salt and pepper and toss well to coat chicken. Thread chicken, zucchini and capsicum, alternately, onto 4 skewers (see tip). Cook for 10 minutes, turning occasionally, or until chicken is cooked through.
2
Meanwhile, cook burghul in a medium saucepan of boiling salted water for 8 minutes. Drain and cool under cold running water. Drain well. Transfer to a large bowl with carrot, tomato, onion, peas, parsley, nuts and cumin. Season with salt and pepper and toss to combine. Serve skewers and salad with a dollop of extra yoghurt and lemon wedges.
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