Moroccan chicken kebabs with couscous
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cooking on a grill enhances the Moroccan spices and adds a delicious smoky flavour to the vegies.
Ingredients
Dry couscous
1 cup(s), (200g)
Chicken stock
½ cup(s), (125ml)
Olive oil
2 tsp
Ground cumin
1 tsp
Ground turmeric
½ tsp
Fresh ginger
1 tsp
Fresh red chilli
1 whole, finely chopped
Garlic
2 clove(s), crushed
Pumpkin
500 g
Chicken thigh, skinless, raw
450 g, (buy 500g), fat trimmed
Lemon(s)
2 medium
Zucchini
2 medium, cut into 2cm-thick slices
Red capsicum
2 medium, cut into quarters
Fresh coriander
⅓ cup(s)
Instructions
1
Combine oil, cumin, turmeric, ginger, chilli and garlic in a bowl. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
2
Meanwhile, boil, steam or microwave pumpkin until just tender. Drain. Spray both sides with olive oil.
3
Cut each lemon into 8 wedges. Thread chicken, lemon and zucchini, alternately, onto 8 wooden skewers (see note).
4
Heat a barbecue or chargrill over medium-high heat. Cook kebabs for 3–4 minutes each side or until chicken is cooked through. Cook capsicum for 4–5 minutes each side and pumpkin for 2–3 minutes each side or until lightly charred.
5
Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous in a heatproof bowl and add stock. Stir, cover, then stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Stir in coriander.
6
Serve kebabs with the couscous and chargrilled vegetables.
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