Spicy chicken skewers with vege couscous

Author: Niki Bezzant - Founding Editor

Photographer: Stockfood.co.nz

Serves: 4

Time to make: 30 mins , plus 30 mins to soak skewers

Ingredients

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Marinade

1 teaspoon turmeric

1 teaspoon white pepper

2 tablespoons lemon juice

1 tablespoon salt-reduced soy sauce

500g skinless chicken breast fillets, sliced

Couscous

1 cup chicken stock

1 cup couscous

olive spray oil

1 eggplantaubergineX, diced

1 red capsicum, diced

handful fresh coriandercilantroX, torn

4 heaped tablespoons low-fat yoghurt, to serve

Instructions

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1 Soak skewers in cold water for at least 30 minutes. Combine marinade ingredients in a large bowl and add chicken. Mix well to combine. Cover and marinate in the fridge for 30 minutes or more.

2 Thread chicken on skewers. Cook skewers on a hot barbecue or grill pan for about 10 minutes, turning, until cooked through.

3 To make couscous, place stock in a saucepan and bring to the boil. Pour over couscous in a glass bowl. Cover and set aside for 5 minutes.

4 Heat a barbecue grill or grill pan to a medium heat. Spray with oil. Cook eggplant and capsicum until softened. Fluff up couscous with a fork. Add eggplant, capsicum and coriander and stir to combine. Serve with skewers and a dollop of yoghurt.

Variations

Make it gluten free: Use rice instead of couscous, and use gluten-free soy sauce and stock.

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Nutrition Info (per serve)

Calories 337 cal

Kilojoules 1410 kJ

Protein 37 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 5 g

Sodium 380 mg

Calcium 70 mg

Iron 3 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.