Spiced chicken skewers with couscous

Name: Spiced chicken skewers with couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 Waitrose Lean & Boneless Free Range Chicken Breast Fillets, cut into 4cm pieces; 1 tbsp thyme; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp hot smoked paprika; 1 lemon, very thinly sliced; 200 g couscous; 1 Grated zest and juice of orange; 210 g Waitrose Pomegranate Seeds; 25 g fresh flat leaf parsley (or mint or 28g pack fresh coriander), roughly chopped Rocket salad and natural yogurt, to serve

These spiced chicken skewers are a welcome addition to any summer barbecue or dinner. They're quick and easy to prepare and make for great leftovers too!

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Plusmarinating time

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 Waitrose Lean & Boneless Free Range Chicken Breast Fillets, cut into 4cm pieces
1 tbsp thyme
1 tsp dried oregano
1 tsp ground cumin
1 tsp hot smoked paprika
1 lemon, very thinly sliced
200g couscous
1 Grated zest and juice of orange
210g Waitrose Pomegranate Seeds
25g fresh flat leaf parsley (or mint or 28g pack fresh coriander), roughly chopped Rocket salad and natural yogurt, to serve

Place the chicken pieces and 1 tbsp olive oil in a large bowl, toss gently then sprinkle over the thyme, oregano, cumin and paprika and mix until evenly coated. If time allows, leave to marinate for up to 1 hour.
Preheat the grill to medium. Thread the marinated chicken and the lemon slices alternately onto 8 skewers (see cook’s tip). Cook under the grill for 12-15 minutes, turning occasionally, until the chicken is nicely browned and cooked through with no pink meat.
Meanwhile, place the couscous in a heatproof bowl and pour over 250ml boiling water. Set aside for 5 minutes.
Fluff up the couscous with a fork then stir in the orange zest and juice, remaining 1 tbsp oil, the pomegranate seeds and herbs then divide between 4 plates. Top with the chicken skewers and serve with rocket and a spoonful of natural yogurt.