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hicken and Halloumi Skewers with colourful couscous

Spiced Chicken and Halloumi Skewers With Colourful Couscous

These delicious Moroccan-inspired Spiced Chicken and Halloumi Skewers are perfectly paired with a vibrant, healthy and delicious veggie-packed couscous. A quick and easy recipe you have to try!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people

Ingredients
  

Chicken marinade

  • 1 tsp Ras el hanout
  • 1 tsp zatar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Sweet smoked paprika
  • 1 tsp chilli powder
  • 2 tbsp yoghurt
  • 1.5 tbsp olive oil
  • 1/2 tsp salt

Couscous

  • 1 tsp olive oil
  • 160 g couscous I used organic
  • 200 ml chicken stock
  • 1 courgette cubed
  • 1/2 red onion Diced
  • 1 carrot
  • 1 handful rasins
  • 1/4 tsp garlic paste Or 2 cloves of fresh garlic
  • 1/2 tsp ground turmeric
  • 1/2 tsp Sweet smoked paprika
  • 1 handful toasted almonds More to serve if required
  • 1 handful pomegranate seeds More to serve if required
  • 1 handful fresh coriander More to serve if required

Chicken skewers

  • 2 chicken breasts Cut into 1 inch pieces
  • 125 g halloumi Cut into 1 inch cubes
  • 2 Small peppers Colour of your choice
  • yoghurt to serve

Instructions
 

  • In a bowl mix all the marinade ingredients up and add the chicken, mixing until everything is coated. Add the marinated chicken along with the halloumi and peppers to the skewers, set aside.
  • Add the olive oil to a frying pan on medium heat and cook the courgettes, red onion, carrot and garlic paste for about 5 minutes, stirring occasionally.
  • Turn the grill on high and grill the skewers for about 10 minutes or until the chicken is cooked through, turning frequently.
  • Add the turmeric and sweet smoked paprika to the frying pan, then stir so everything is coated. Add a splash of water to loosen everything up and turn the heat right down.
  • While the veg is keeping warm, prepare your couscous. Make sure you follow the instructions on the packet. I used 160g of couscous mixed with boiled 200ml of chicken stock. Mix, cover and stand for 5 minutes. Once this done fluff up with a fork.
  • Tip the couscous into the frying pan and mix through the veg until it starts to change colour. Tip into a serving bowl mixing everything up and top with fresh coriander, toasted almonds and pomegranate seeds. Add more if required.
  • Serve with the skewers and yoghurt. Enjoy!