Name: Chicken skewers with parsley and caper couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 tablespoon thyme; 1 tablespoon oregano; 2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 600 gram chicken breast fillets, cut into 4cm pieces; 1 1/2 cup couscous; 1 1/2 cup boiling salt-reduced chicken stock; 1/2 cup chopped parsley; 1 tablespoon baby capers; 8 bamboo skewers, soaked; 1 lemon, cut into wedges

Chicken skewers with parsley and caper couscous

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

2 tablespoon olive oil

1 tablespoon thyme

1 tablespoon oregano

2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

600 gram chicken breast fillets, cut into 4cm pieces

1 1/2 cup couscous

1 1/2 cup boiling salt-reduced chicken stock

1/2 cup chopped parsley

1 tablespoon baby capers

8 bamboo skewers, soaked

1 lemon, cut into wedges

Method

1.In a medium bowl, combine oil, thyme, oregano, cumin and cayenne. Add chicken and toss to coat. Chill, covered, for 20 minutes.

2.Meanwhile, place couscous in a large bowl and pour stock over. Set aside, covered, for 10 minutes, until liquid absorbs. Fluff with a fork to separate grains. Stir parsley and capers through. Season to taste.

3.Thread a wedge of lemon and chicken pieces onto soaked bamboo skewers.

4.Heat char-grill on high. Cook skewers for 3-5 minutes each side, until cooked through. Serve with couscous.

Trimmed chicken thigh fillets could he used in place of breast fillets.
Note

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Ingredients

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