Sunday, 15 November 2015

Ras el hanout chicken skewers with warm couscous salad

Ras el hanout chicken skewers with warm couscous salad

Of all the new recipes we've tried recently (from any source), Ras el hanout chicken skewers with warm couscous salad has to be the best of the lot. It appeared first in the Slimming World magazine of May/June 2015.

Serves 4


For the chicken:
4 chopped garlic cloves
1 tsp finely grated ginger
2sp ground cumin
1tsp ground cinnamon
1tbsp ras el hanout spice mix
1tsp paprika
Handful of fresh parsley
Handful of fresh coriander
Zest and juice of 1 lemon
2 spring onions finely chopped
200g fat free yogurt (and more to serve)
Salt and pepper
6 skinless chicken breasts (chunks)
Lemon wedges to serve

For couscous salad:
200g plain dry couscous
400ml boiling chicken or veg stock
Juice of 1 lemon
Low cal cooking spray
1 red onion, finely chopped
2 tsp cumin seeds
1 tsp ground coriander
½ tsp ground cinnamon
300g cooked beetroot cut into cubes
2 roasted red peppers from the jar chopped
50g rocket


1 Put the garlic, ginger, spices, herbs, lemon zest and juice, spring onions and yogurt into a food processor and blend to a paste. Season well and transfer to a bowl. Add the chicken and mix well to coat, then cover and chill for 3-4 hours or overnight if you can.

2 For the salad, put the couscous in a heatproof bowl and pour over the stock. Cover and leave for 10-12 mins, or until all the liquid is absorbed. Fluff up the grains with a fork, stir through the lemon juice and season.

3 Meanwhile place a large pan over a medium heat, add the onion and cook for 4-5 minutes, until softened. Stir in the cumin, ground coriander and cinnamon, beetroot and peppers and cook for 1-2 mins. Add to the couscous with the rocket and toss well.

4 Thread the chicken onto mental skewers and place under a medium-hot grill for 12-15 mins until cooked, turning once throughout. Serve with the salad, extra yogurt and lemon wedges on the side.

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