I am back again, after another absence due entirely to laziness. So, new week, new resolve to share my recipes with you again. I have a backlog now! But, I’m sharing tonight’s dinner with you regardless because it is such a perfect Monday night meal.
Mondays are busy days. Or at least, it feels that way perhaps because of the shock of having to actually do things after the weekend!
I always get my food shopping delivered on Monday evenings, which means I have to plan a very quick meal because I’m never quite sure when it’s going to arrive, which is why this one is so perfect.
This would also be wonderful if you’re chancing the Spring weather and having a barbeque – the skewers would work brilliantly over charcoal.
This particular meal is ready in 15 minutes, and will serve 4. Enjoy, it’s a tasty one!
Chicken Skewers with Giant Cous Cous
400g diced chicken breast
1 tbsp ras-el-hanout
2 tbsps olive oil
300g giant cous cous
1 tbsp balsamic vinegar
4 spring onions
1 handful mint leaves
Salad leaves, to serve
1. In a bowl, mix your chicken with the ras-el-hanout, half of the olive oil and a pinch of salt. When all of the chicken is coated, thread each piece onto wooden skewers (about 4-5 pieces to each skewer) then cook in a griddle pan or on a barbeque over a high heat for approximately 10 minutes (until cooked through), turning often.
2. Meanwhile, pour the cous cous into a saucepan with about 600ml boiling water. Cook for 6-8 minutes, until soft, then drain.
3. Pour the cooked cous cous into a large bowl and add the remaining olive oil, balsamic vinegar, sliced spring onions, pomegranate seeds, crumbled feta and chopped mint. Mix well, taste, and season if necessary.
4. To serve, have a skewer each with a pile of cous cous and a handful of salad leaves.