Sumac chicken kebabs with herby couscous
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Pomegranate molasses
1½ tbs, (see tip)
Ground sumac
1 tsp
Skinless chicken breast
500 g, cut into 3cm pieces
Brown onion
1 medium, thinly sliced
Ground cinnamon
1 tsp
Dry wholemeal couscous
1 cup(s), (190g)
Dried saffron
¼ tsp, thread
Chicken stock
350 ml, hot variety
Fresh lemon rind
1 tsp
Lemon juice
2 tbs
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Fresh mint
2 tbs, coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Whisk oil, pomegranate molasses and sumac in a large bowl. Season with salt and pepper. Add chicken and toss to coat. Refrigerate, covered, for 2 hours.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and cinnamon, stirring occasionally, for 10-15 minutes or until very soft.
3
Place couscous in a large heatproof bowl. Add saffron to stock, leave for 30 seconds and pour over couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Add onion mixture, rind, juice and herbs. Season with salt and pepper and toss to combine.
4
Preheat a chargrill or barbecue over medium-high heat. Thread chicken onto 4 large (or 8 small) skewers (see tip). Cook skewers for 10 minutes, turning occasionally, or until cooked through. Place on couscous and scatter with mint leaves to serve.
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