Sumac Kebabs on Couscous Tabouli

6 Chicken thight flliet, cut into 3cm pieces

2 Garlic cloves crushed

1 Tbsp sumac

1 Tsp ground coriander

2 Tbsp extra virgin olive oil

1 Cup chicken stock

1 Cup couscous

1 Cup coarsely chopped flat-leaf parsley

1/2 Cup coarsely chopped mint

2 Green onions, trimmed, thinly sliced

250g Flavorite cherry tomatoes, halved

1/4 Cup (60ml) lemon juice

Combine the chicken, garlic, sumac coriander and half the oil in a medium bowl. Season with salt and pepper. Thread chicken on to bamboo skewers. Heat a char-grill pan on large frying pan over high heat. Add chicken skewers, turning occasionally, for 5-7 minutes or until golden. Remove from heat. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from the heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, flavorite tomatoes, lemon juice and reamining oil and toss to combine. Season with salt and pepper. Spoon couscous on to serving plates and top with kerbabs. Serve immediatley with Greek yoghurt and pita bread, if desired. 

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