Chicken kebabs with herby couscous
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A marinade of pomegranate molasses and sumac gives tender chicken a delicious sticky glaze.
Ingredients
Olive Oil
2 teaspoon(s)
Pomegranate Molasses
2 tablespoon(s)
Sumac
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
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
30 ml
Parsley, fresh
1 teaspoon(s), roughly chopped
Mint, Fresh
1 teaspoon(s), roughly chopped
Instructions
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.
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