Courgette and lemon-chicken skewers with shredded vegetable couscous
(at time of publication)
- 8 wooden skewers, soaked in cold water for at least 20 minutes
- 1 teaspoon dried oregano
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 500g chicken breast fillets, cut in 2cm cubes
- 2 medium courgetteszucchini, summer squashX, cut in 1cm thick rounds
- 2 medium red onions, cut in wedges
- olive oil spray
- ¾ cup wholemeal couscous
- ½ cup boiling water
- 2 medium red capsicums, seeded, thinly sliced
- 450g bag coleslaw
- lemon wedges, to serve
1 In a shallow glass or ceramic dish combine oregano and lemon zest with 1 tablespoon of the lemon juice and 1 tablespoon of the oil. Add chicken and stir to coat. Cover and set aside in the fridge to marinate for at least 30 minutes.
2 Thread chicken, courgette and onion alternately on prepared skewers. Spray lightly with oil. Heat a barbecue hotplate or grill pan to medium-high. Grill chicken skewers, turning, for 5–6 minutes, or until chicken is cooked through and vegetables are tender.
3 In a large heatproof bowl add couscous and boiling water. Stir until well combined, cover and set aside to steam for 3 minutes. Fluff and separate grains with a fork. Add capsicum, coleslaw and remaining lemon juice and oil to couscous and toss.
4 Serve grilled chicken skewers with couscous salad and lemon wedges.
Make it gluten free: Use gluten-free couscous.
This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 7g
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