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Courgette and lemon-chicken skewers with shredded vegetable couscous

  • Time to make: 25 mins, plus 30 mins marinating
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 8 wooden skewers, soaked in cold water for at least 20 minutes
  • 1 teaspoon dried oregano
  • 2 teaspoons zest of lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 500g chicken breast fillets, cut in 2cm cubes
  • 2 medium courgettes, cut in 1cm thick rounds
  • 2 medium red onions, cut in wedges
  • olive spray oil
  • ¾ cup wholemeal couscous
  • ½ cup boiling water
  • 2 medium red capsicums, seeded, thinly sliced
  • 450g bag coleslaw
  • lemon wedges, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 In a shallow glass or ceramic dish combine oregano and lemon zest with 1 tablespoon of the lemon juice and 1 tablespoon of the oil. Add chicken and stir to coat. Cover and set aside in the fridge to marinate for at least 30 minutes.

    2 Thread chicken, courgette and onion alternately on prepared skewers. Spray lightly with oil. Heat a barbecue hotplate or grill pan to medium-high. Grill chicken skewers, turning, for 5–6 minutes, or until chicken is cooked through and vegetables are tender.

    3 In a large heatproof bowl add couscous and boiling water. Stir until well combined, cover and set aside to steam for 3 minutes. Fluff and separate grains with a fork. Add capsicum, coleslaw and remaining lemon juice and oil to couscous and toss.

    4 Serve grilled chicken skewers with couscous salad and lemon wedges.

    Variations

    Make it gluten free: Use gluten-free couscous.

    HFG tip

    This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.

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