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Sumac chicken kebabs with herby couscous

Sumac chicken kebabs with herby couscous

Total Time
40 min
15 min
25 min


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)


  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.


If using bamboo skewers, soak in cold water for 10 minutes before threading chicken. Pomegranate molasses has a quite unique sweet and tangy flavour. You could replace it with balsamic glaze but it's worth looking out for as it's a great addition to dressings, dips, can be drizzled over roasted vegetables or used as a glaze for roasting or barbecuing meat such as here. Stored in the fridge, it will keep for 1 year.