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Photo of Moroccan chicken kebabs with couscous by WW

Moroccan chicken kebabs with couscous

9
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Cooking on a grill enhances the Moroccan spices and adds a delicious smoky flavour to the vegies.

Ingredients

Dry couscous

1 cup(s), (200g)

Chicken stock

½ cup(s), (125ml)

Olive oil

2 tsp

Ground cumin

1 tsp

Ground turmeric

½ tsp

Fresh ginger

1 tsp

Fresh red chilli

1 whole, finely chopped

Garlic

2 clove(s), crushed

Pumpkin

500 g

Chicken thigh, skinless, raw

450 g, (buy 500g), fat trimmed

Lemon(s)

2 medium

Zucchini

2 medium, cut into 2cm-thick slices

Red capsicum

2 medium, cut into quarters

Fresh coriander

⅓ cup(s)

Instructions

  1. Combine oil, cumin, turmeric, ginger, chilli and garlic in a bowl. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
  2. Meanwhile, boil, steam or microwave pumpkin until just tender. Drain. Spray both sides with olive oil.
  3. Cut each lemon into 8 wedges. Thread chicken, lemon and zucchini, alternately, onto 8 wooden skewers (see note).
  4. Heat a barbecue or chargrill over medium-high heat. Cook kebabs for 3–4 minutes each side or until chicken is cooked through. Cook capsicum for 4–5 minutes each side and pumpkin for 2–3 minutes each side or until lightly charred.
  5. Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous in a heatproof bowl and add stock. Stir, cover, then stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Stir in coriander.
  6. Serve kebabs with the couscous and chargrilled vegetables.

Notes

Soak skewers in cold water for 10 minutes before using to stop them burning.

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