Note: If you are cooking the kebabs on a barbecue with an open flame, you’ll need to soak the bamboo sticks in water for 15 minutes before using.
Author
blucouscous
Category
Recipe
Date
OCTOBER 15, 2019
Yields
1 Servings
- 2 tbsp olive oil
- ¼ tsp chilli powder
- 1 tsp curry powder
- 1 tsp cumin seeds
- 1 tsp sweet paprika
- 400g deboned chicken thighs, skinned and cut into about 2 cm pieces
- ½ brown onion, finely chopped
- 1 1/2 cups pearl couscous
- 2 1/2 cups chicken stock
- 1 cup shelled peas
- 1 cup diced carrot
- freshly ground black pepper
- 12 cherry tomatoes
- 1In a small bowl mix olive oil with chilli powder, curry powder, cumin seeds and paprika.
- 2Cut chicken into pieces and toss with half the spicy oil. Thread chicken pieces onto sticks and refrigerate until ready to cook.
- 3 PPlace remaining spicy oil in a non-stick pan with onion and cook, while stirring, for 3 minutes before adding pearl couscous. Stir well and add chicken stock, peas and carrots. Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes. Season with pepper to taste.
- 4 Place kebabs on a grill plate and cook for about 5 minutes on each side. At the same time, cook cherry tomatoes on the grill.
- 5 Spoon the pearl couscous onto plates and top with the kebabs and tomatoes.
