Middle Eastern chicken skewers with couscous

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

12 bamboo skewers, soaked

3 teaspoons Middle Eastern spice mix

12 chicken tenderloins (about 600g), trimmed

1 cup wholemeal couscous

420g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

⅓ cup chopped fresh mint, plus extra to serve

1 small red onion, thinly sliced

250g punnet cherry tomatoes, halved or 400g can cherry tomatoes, drained

4 tablespoons low-fat plain yoghurt, to serve

Instructions

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1 Preheat a grill to medium-high. Sprinkle spice mix evenly over chicken, turning to coat. Thread chicken onto pre-soaked skewers. Grill chicken for 4 minutes each side or until golden and cooked through.

2 Meanwhile, place couscous in a large heatproof bowl. Pour over 1 cup boiling water. Cover and stand for 5 minutes, or until water is absorbed. Fluff grains with a fork to separate.

3 Add chickpeas, mint, onion and tomatoes to couscous. Stir to combine. Season with black pepper.

4 Serve chicken skewers with couscous, extra mint and yoghurt.

Variations

Make it gluten free: Use gluten-free seasoning, use quinoa instead of couscous, and check yoghurt is gluten free.

HFG tip

Chicken can be marinated in spice a day ahead, covered and kept chilled.
You can also use metal skewers.

Nutrition Info (per serve)

Calories 416 cal

Kilojoules 1740 kJ

Protein 46 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 9 g

Sodium 380 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.