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Middle Eastern chicken skewers with couscous

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 12 bamboo skewers, soaked
    • 3 teaspoons Middle Eastern spice mix
    • 12 chicken tenderloins (about 600g), trimmed
    • 1 cup wholemeal couscous
    • 420g can chickpeas, 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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