Middle Eastern chicken skewers with couscous

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Mark O'Meara

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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

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 416cal

Kilojoules 1740kJ

Protein 46g

Total fat 6g

–Saturated fat 2g

Carbohydrates 45g

–Sugars 7g

Dietary fibre 9g

Sodium 380mg

Calcium 100mg

Iron 3.5mg

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.

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