Chicken shish with couscous and yoghurt

Soak the kebab sticks in water for 30 minutes while the chicken marinates to prevent them from burning. Keep the couscous simple with fresh tomatoes or add an array of vegetables to complete the meal. Alternatively, serve with a side salad and warm pita pockets.

Marinade

2 Tbsp	Oil
2 tsp	Cumin
2 tsp	Coriander
1 tsp	Paprika
2 cloves	Garlic, crushed
¼ cup	Fresh rosemary, finely chopped
1 tsp	Salt and freshly ground black pepper
600 g	Boneless chicken thighs, cut into 2cm pieces (Main)

Couscous

1 cup	Couscous (Main)
2 cups	Hot chicken stock
200 g	Cherry tomatoes, cut into quarters
1 cup	Chopped fresh herbs, e.g. parsley and mint

To serve

150 g	Hummus
150 g	Yoghurt, mixed with 2 Tbsp chopped mint
2 Tbsp	Lemon juice

Directions

1. Place the oil, cumin, coriander, paprika, garlic, rosemary, salt and pepper in a medium bowl, combining well. Add the chopped chicken and leave to marinate for 30 minutes.
2. Place the couscous in a bowl and pour over the chicken stock. Cover and let it sit for 10 minutes. Fluff couscous with a fork and fold through the tomatoes and herbs.
3. Preheat a barbecue to a medium heat. Cook the kebabs for 5 minutes each side until cooked through.
4. Serve on top of the salad with a side of hummus and yoghurt.