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Moroccan chicken skewers
Moroccan chicken skewers
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 750g chicken breast fillets, chopped
  • 40.00 ml Moroccan seasoning
  • 318.75 gm chicken style liquid stock
  • 250.00 ml couscous
  • 18.20 gm extra virgin olive oil
  • 150g chargrilled red capsicum, chopped
  • 150g chargrilled eggplant, chopped
  • 82.50 ml coriander leaves
  • olive oil cooking spray
  • 82.50 ml Greek Style Yoghurt
Instructions:
  • Lay chicken on a plate, generously season and coat on all sides. Skewer the chicken.
  • In a saucepan, bring the stock to a boil over high heat. Remove from heat, add couscous, and stir gently with a fork. Cover and let it stand for 5 minutes before serving.
  • In a large bowl, place the couscous and drizzle it with oil. Use a fork to separate the grains. Add the capsicum, eggplant, and coriander. Season with salt and pepper, then gently mix to combine.
  • Coat skewers with oil. Heat barbecue plate on medium-high. Grill skewers for 3 minutes per side or until chicken is cooked through.
  • Serve the couscous salad in bowls, garnish with skewers, and accompany with yogurt.

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