Roast Veggie Couscous with Sultanas & Pine nuts (with Chicken Kebabs)

Prep time: 10 minutes + marinate time (if making kebabs)
Cook time: 30 min | Serves: 4-6

INGREDIENTS

Roasted Veggie Couscous
1 courgette, cut into chunks
1 carrot, cut into chunks
⅛ pumpkin, cut into chunks
½ red onion, peeled and cut into chunks
½ red capsicum, sliced
2 tbsp extra virgin olive oil
1 ½ cups pearl couscous
2 cups vegetable or chicken stock
2-3 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and black pepper
⅓ cup FreshLife Australian Sultanas
2 tbsp FreshLife Pine Nuts, toasted
A handful of fresh mint, finely chopped 

Middle Eastern style chicken kebabs
1 kg boneless skinless chicken thighs, excess fat trimmed, sliced in 4 cm pieces

Marinade
1 cup plain unsweetened Greek yoghurt
2 tbsp extra virgin olive oil
2 tsp paprika
½ tsp cumin
Pinch of ground cinnamon
½ –1 tsp red pepper flakes
1 lemon, zest
2 tbsp freshly squeezed lemon juice
1 ½ tsp salt
½ tsp ground black pepper
3 garlic cloves, minced

METHOD

Marinate the chicken kebabs (if making): 

  • Combine the yoghurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. 

  • Thread the chicken metal skewers. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

    Prepare the pearl couscous salad:

  • Place the vegetables on a lined oven tray. Drizzle olive oil and season with salt and black pepper. Roast in oven at 200°C for 25 min. 

  • Meanwhile, heat 1 tbsp oil in a saucepan over medium-high heat. Sauté the pearl couscous until they are coated with oil and just starting to brown. 

  • Pour the stock in, bring to a boil, then put the lid on, reduce the heat to medium-low and let it simmer for 12–15 min until the liquid is absorbed. 

  • In a large bowl, combine the couscous and vegetables. Sprinkle lemon juice, olive oil, salt & pepper and toss while warm.  Allow to cool to room temperature. 

  • Stir through the sultanas, pine nuts and mint before serving.  

    Cook the chicken kebabs: 

  • Pre-heat the barbecue grill to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. The yoghurt marinade can make these kebabs stick to the grill, so use a metal spatula to lift them.

  • Alternatively, cook the kebabs in a 200°C oven for 30–35 minutes. 

 
Side Dish, Main Meals, SaladsSarah BlazeySultanas, Pinenuts