Photo of Chicken kebabs with herby couscous by WW

Chicken kebabs with herby couscous

Points® value
Total Time
40 min
10 min
30 min
A marinade of pomegranate molasses and sumac gives tender chicken a delicious sticky glaze.


Olive Oil

2 teaspoon(s)

Pomegranate Molasses

2 tablespoon(s)


1 teaspoon(s), level

Chicken breast, skinless, grilled

500 g, cut into bite-size chunks

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely sliced

Ground Cinnamon

1 teaspoon(s), level

Couscous, dry

240 g

Saffron Threads

1 g, pinch

Chicken stock cube(s)

½ cube(s), made with 350ml hot water


1 zest(s) of 1

Lemon Juice, Fresh

30 ml

Parsley, fresh

1 teaspoon(s), roughly chopped

Mint, Fresh

1 teaspoon(s), roughly chopped


  1. To make the marinade, whisk together the olive oil, molasses and sumac. Season to taste.
  2. Put the chicken pieces in a large bowl and coat with the marinade. Cover with clingfilm and chill in the fridge for 2 hours to marinate. If using bamboo skewers, put them in a bowl of water to soak.
  3. Meanwhile, mist a large nonstick frying pan with cooking spray, then fry the onion with the ground cinnamon over a medium heat for 10-15 minutes until very soft.
  4. Put the couscous in a large heatproof bowl. Add the saffron to the stock, leave for 30 seconds and pour over the couscous. Cover the bowl with a plate and leave for 10 minutes or until the stock has been fully absorbed. Stir through the cooked onion, the lemon zest and juice, and the herbs. Season to taste.
  5. Heat the grill to high. Thread the chicken onto 4 large (or 8 small) skewers and cook under the grill for 12-15 minutes, turning occasionally, until cooked. Serve immediately with the couscous.