Ingredients
- 6 chicken thigh fillets, cut into 3cm pieces
- 2 garlic cloves, crushed
- 1 tablespoon sumac
- 1 teaspoon ground coriander
- 2 tablespoons extra virgin olive oil
- 1 cup (250ml) Massel chicken style liquid stock
- 1 cup (190g) couscous
- 1 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped mint
- 2 green onions, trimmed, thinly sliced
- 250g cherry tomatoes, halved
- 1/4 cup (60ml) lemon juice
- Tamar Valley Greek Style Yoghurt, to serve
- Pita bread, to serve
Equipment
- You will need to soak 12 bamboo skewers in water for 15 minutes
Method
- Step 1Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.
- Step 2Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.
- Step 3Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from 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, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.
- Step 4Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.
- Diabetes friendly
- Low carb
- Low sugar
- Lower gi
Nutrition
2332 kj
Energy
25g
Fat Total
6g
Saturated Fat
7g
Fibre
39g
Protein
141mg
Cholesterol
386.44mg
Sodium
4g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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