Harissa chicken skewers with couscous salad
20 g, seeds removed
2 clove(s), chopped
60 ml, extra
skinless chicken breast
500 g, fat trimmed, cut into 2.5cm cubes
1 tbs, extra virgin
2 medium, halved, thinly sliced
fresh flat-leaf parsley
200 g, halved, thinly sliced (1 bunch)
4 individual, thinly sliced
reduced-fat natural yoghurt
95 g, to serve
- To make the harissa, place chillies in a small heatproof bowl and cover with boiling water. Stand for 10 mins or until soft. Drain well. Combine cumin and caraway seeds into a small dry non-stick frying pan over medium heat. Cook, stirring, for 1-2 mins or until fragrant and toasted. Cool. Using a mortar and pestle or small food processor, process spices, garlic, juice, oil and chilli with a good pinch of salt into a paste. Set aside.
- Thread chicken onto 8 skewers. Wearing rubber gloves or using the back of a small spoon, spread half the harissa over chicken.
- Make the couscous salad. Combine currants and extra juice in a small bowl. Stand for 10 mins or until plump. Place couscous in a large heatproof bowl and cover with 1 cup (250ml) boiling water. Cover tightly with foil, and stand for 5 mins. Uncover, drizzle with extra virgin olive oil and fluff up the grains with a fork. Cool completely, then combine with undrained currants, carrots, herbs, radishes and onions.
- Preheat an oiled barbecue hotplate over medium high heat. Cook skewers for 3 mins each side or until browned and cooked through. Serve skewers with couscous salad and yogurt.