Spicy chicken skewers with vege couscous
(at time of publication)
- 1 teaspoon turmeric
- 1 teaspoon white pepper
- 2 tablespoons lemon juice
- 1 tablespoon salt-reduced soy sauce
- 500g skinless chicken breast fillets, sliced
- 1 cup chicken stock
- 1 cup couscous
- olive spray oil
- 1 eggplantaubergineX, diced
- 1 red capsicum, diced
- handful fresh coriandercilantroX, torn
- 4 heaped tablespoons low-fat yoghurt, to serve
1 Soak skewers in cold water for at least 30 minutes. Combine marinade ingredients in a large bowl and add chicken. Mix well to combine. Cover and marinate in the fridge for 30 minutes or more.
2 Thread chicken on skewers. Cook skewers on a hot barbecue or grill pan for about 10 minutes, turning, until cooked through.
3 To make couscous, place stock in a saucepan and bring to the boil. Pour over couscous in a glass bowl. Cover and set aside for 5 minutes.
4 Heat a barbecue grill or grill pan to a medium heat. Spray with oil. Cook eggplant and capsicum until softened. Fluff up couscous with a fork. Add eggplant, capsicum and coriander and stir to combine. Serve with skewers and a dollop of yoghurt.
Make it gluten free: Use rice instead of couscous, and use gluten-free soy sauce and stock.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 5g
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