Spicy chicken kebabs with Pearl Couscous

Dinner
SERVES:
4
4
DIFFICULTY:
Easy
Easy
PREP TIME:
COOK TIME:
FEATURED PRODUCT
Ingredients
- 1/4 tsp chilli powder
- 1 tsp curry powder
- 1 tsp cumin seeds
- 1 tsp sweet paprika
- 400 g deboned chicken thighs, skinned and cut into about 2cm pieces
- 1/2 brown onion, finely chopped
- 1 1/2 cups Pearl Couscous
- 2 1/2 cups chicken stock
- 1 cup shelled peas
- 1 cup diced carrot
- freshly ground black pepper
- 12 cherry tomatoes

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Method
- If you are cooking the kebabs on a barbecue with an open flame, you’ll need to soak the bamboo sticks in water for 15 minutes before using.
- In a small bowl mix olive oil with chilli powder, curry powder, cumin seeds and paprika.
- Cut chicken into pieces and toss with half the spicy oil. Thread chicken pieces onto sticks and refrigerate until ready to cook.
- Place remaining spicy oil in a non-stick pan with onion and cook, while stirring, for 3 minutes before adding pearl couscous. Stir well and add chicken stock, peas and carrots. Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes. Season with pepper to taste.
- Place kebabs on a grill plate and cook for about 5 minutes on each side. At the same time, cook cherry tomatoes on the grill.
- Spoon the Pearl Couscous onto plates and top with the kebabs and tomatoes.
Notes
Serves: 4
You need 8 small bamboo sticks to make the kebabs
Ingredients:
- ¼ tsp chilli powder
- 1 tsp curry powder
- 1 tsp cumin seeds
- 1 tsp sweet paprika
- 400g deboned chicken thighs, skinned and cut into about 2 cm pieces
- ½ brown onion, finely chopped
- 1 1/2 cups pearl couscous
- 2 1/2 cups chicken stock
- 1 cup shelled peas
- 1 cup diced carrot
- Freshly ground black pepper
- 12 cherry tomatoes
- If you are cooking the kebabs on a barbecue with an open flame, you’ll need to soak the bamboo sticks in water for 15 minutes before using.
- In a small bowl mix olive oil with chilli powder, curry powder, cumin seeds and paprika.
- Cut chicken into pieces and toss with half the spicy oil. Thread chicken pieces onto sticks and refrigerate until ready to cook.
- Place remaining spicy oil in a non-stick pan with onion and cook, while stirring, for 3 minutes before adding pearl couscous. Stir well and add chicken stock, peas and carrots. Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes. Season with pepper to taste.
- Place kebabs on a grill plate and cook for about 5 minutes on each side.
- At the same time, cook cherry tomatoes on the grill.
- Spoon the pearl couscous onto plates and top with the kebabs and tomatoes.
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Nutritional information (per serve)