Veggie Couscous & Chicken Skewers
Equipment
- 4 wooden skewers
Ingredients
- 4 boneless skinless chicken breasts
- 1 onion
- 4 cup of couscous
- 1 courgette
- 1 garlic clove
- 2 tomatoes
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Dried parsley
- 1 tbsp Dried oregano
- 1 tsp Paprika
- 1 tsp All-purpose seasoning
- 0.5 tsp Chilli powder
- 0.5 tsp Thyme
- 0.5 cup Coriander leaves
- 2 tbsp olive oil
Instructions
- Soak your wooden skewers in water for at least an hour before use in order to prevent them from burning in the oven.
- Wash your chicken breasts, cut them up into cubes and place in a bowl.
- Season your chicken with salt, paprika, chilli powder, garlic, all-purpose seasoning and thyme.
- Leave to marinate in the fridge for at least 1 hour.
- Cut your onion into pieces and skewer your chicken and onion alternating one piece after the other.
- Place your skewers on a grill tray in the oven at 160 degrees celsius for about 25 minutes. Make sure to flip them over to the other side half way through cooking.
- Whilst the chicken breasts are in the oven, cut up your courgettes and tomatoes and lightly fry them in 2 tbsp of olive oil.
- Then, add 4 cups of water to your pan and add your couscous. Season with salt, pepper, oregano, all-purpose seasoning, chilli powder and parsley.
- Stir whilst allowing the water to soak through, put the lid on for 5 minutes, reduce the heat and let the couscous soften.
- When the skewers and couscous are ready, garnish with fresh coriander
Nutrition
Calories: 595kcalCarbohydrates: 58gProtein: 48gFat: 18gFiber: 6g
