Zucchini and lemon chicken skewers with shredded vegetable couscous
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Time to make:
25 mins, plus 30 mins marinating
$3.10 per serve
(at time of publication)
Full ingredients list:
1 teaspoon dried oregano
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
500g chicken breast fillets, cut into 2cm cubes
2 medium zucchini, cut into 1cm thick rounds
2 medium red onions, cut into wedges
8 wooden skewers, soaked in cold water for at least 20 minutes
1/2 cup (95g) wholemeal couscous
1 medium red capsicum, seeded, thinly sliced
400g bag supreme coleslaw
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Combine the oregano and lemon zest with 1 tablespoon lemon juice and 2 teaspoons olive oil in a shallow glass or ceramic dish. Add the chicken and stir to coat; cover and set aside in the fridge to marinate for at least 30 minutes.
Step 2Thread chicken, zucchini and onion alternately on prepared skewers; spray lightly with oil. Heat a barbecue hotplate or grill pan to medium-high heat. Grill chicken skewers, turning, for 5–6 minutes, or until chicken is cooked through and vegetables are tender.
Step 3Place the couscous in a large heatproof bowl. Add 1/2 cup of boiling water and stir until well combined. Cover and set aside to steam for 3 minutes, then fluff and separate grains with a fork. Add sliced capsicum, coleslaw, remaining lemon juice and olive oil to couscous; toss to combine.
Step 4Serve grilled chicken skewers with couscous salad and a wedge of lemon.
About this recipe
First published: February 2016