Chicken skewers with couscous

Prep and cook time 30 MINS Serves 4 Ingredients

4 Waitrose Lean & Boneless Free Range Chicken Breast Fillets, cut into 4cm pieces

4 2 tbsp olive oil 4 1 tbsp fresh thyme leaves 4 1 tsp dried oregano 4 1 tsp ground cumin 4 1 tsp hot smoked paprika 4 1 lemon, thinly sliced 4 200g couscous 4 Grated zest and juice of 1 orange 4 210g pack Waitrose Pomegranate Seeds 4 25g pack fresh at leaf parsley (or mint or 28g pack fresh coriander), roughly chopped 4 rocket salad and natural yogurt, to serve

Method

1

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.

2

Preheat the grill to medium. Thread the marinated chicken and the lemon slices alternately onto 8 skewers (see cook’s tip below). Cook under the grill for 12-15 minutes, turning occasionally, until the chicken is nicely browned and cooked through with no pink meat.

3

Meanwhile, place the couscous in a heatproof bowl and pour over 250ml of boiling water. Set aside for 5 minutes.

4

Flu up the couscous with a fork then stir in the orange zest and juice, the 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.

Cook’s tip: If you’re using bamboo skewers, soak them in hot water for 30 minutes before you use them to help prevent them burning.