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Chermoula chicken skewers with couscous
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300g diced chicken breast (or whole chicken breasts, cut into 2cm pieces)
1 green pepper, deseeded and cut into 2cm pieces
20g Cooks’ Ingredients Chermoula paste
1 lime, quartered
125g black grapes
110g pack lemon & garlic couscous
3 salad onions, finely chopped
½ x 25g pack flat leaf parsley, finely chopped
1. Preheat the grill to high. Line a baking sheet with foil. Place the chicken pieces and green pepper in a bowl and stir in the chermoula paste until evenly coated. Alternate the chicken pieces and peppers onto 4 bamboo skewers, adding a piece of lime to each.
2. Grill the skewers for 5 minutes. Add the grapes to the baking sheet and grill for a further 8 minutes, turning the skewers once or until the chicken is cooked through, the juices run clear and there is no pink meat, and the grapes are tender.
3. Meanwhile, put the couscous and salad onions in a saucepan with 225ml boiling water and bring to the boil. Cover with a lid and remove from the heat. Leave to stand for 5 minutes. Add the parsley and heat through for 1 minute. Fluff up with a fork and serve with the skewers and grapes.
Cook’s tip Chermoula paste is a Middle Eastern blend of coriander, lemon and cumin. It’s delicious used as a marinade as it is above, or try it folded through yogurt or soft cheese to make a dip or spread. It also makes a good addition to stews and braises at the end of cooking and is a great condiment to go with barbecued meats, vegetables and fish.
Typical values per serving:
1 of your 5 a day; high in protein; low in saturated fat.
This recipe was first published in August 2020.