Chicken and Vegetable Skewers with Couscous

Name: Chicken and Vegetable Skewers with Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 5 oz Chicken breast chunks (cut into bite-sized pieces); 1.5 cups Bell peppers and onions (cut into chunks for skewering); 1/2 cup Cooked whole wheat couscous (cooked according to package instructions); 1 tbsp Olive oil (divided for marinating and cooking); 1 tbsp Lemon juice (freshly squeezed if possible); to taste Salt (for seasoning); to taste Black pepper (for seasoning); 2-3 pieces Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

455 kcal · 30 g protein · 15 minutes · 1 servings

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Chicken and Vegetable Skewers with Couscous

Enjoy tender grilled chicken and colorful vegetables served on skewers, paired with fluffy whole wheat couscous. This healthy and vibrant dish is perfect for a nutritious lunch or dinner.

455 kcal 30 g protein 15 minutes

Ingredients

Chicken breast chunks 5 oz
Bell peppers and onions 1.5 cups
Cooked whole wheat couscous 1/2 cup
Olive oil 1 tbsp
Lemon juice 1 tbsp
Salt to taste
Black pepper to taste
Wooden or metal skewers 2-3 pieces

Method

Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Tip: Soaking skewers prevents them from catching fire on the grill or pan.
Marinate the Chicken. In a bowl, combine the chicken breast chunks with half the olive oil, lemon juice, salt, and black pepper. Mix well to coat evenly. Let it marinate for 10 minutes to enhance flavor.
Tip: Marinating chicken adds flavor and helps keep it juicy.
Prepare Vegetables. Cut the bell peppers and onions into chunks roughly the same size as the chicken pieces to ensure even cooking.
Tip: Try to keep the vegetable pieces uniform in size for consistent grilling.
Assemble the Skewers. Thread the marinated chicken chunks and vegetable pieces alternately onto the skewers. Leave a little space between pieces so heat can circulate.
Tip: Use tongs or clean hands to assemble skewers carefully.
Cook the Skewers. Heat a grill pan or regular pan over medium heat. Brush it with the remaining olive oil. Place the skewers on the pan and cook for about 12-15 minutes, turning every 3-4 minutes until chicken is cooked through and vegetables are tender with slight char marks.
Tip: Don’t rush turning the skewers; allow a nice sear to develop.
Warm the Couscous. If the couscous is already cooked and cooled, warm it gently in a microwave or on the stove with a splash of water to loosen it up.
Tip: Fluff couscous with a fork before serving to keep it light.
Serve. Place the warm couscous on a plate and arrange the cooked chicken and vegetable skewers on top or alongside. Optionally, squeeze a little extra lemon juice over the dish for brightness.
Tip: Garnish with fresh herbs like parsley or cilantro if available.

Pro tips

Cut chicken and vegetables into similar sizes for even cooking.
Soak wooden skewers to prevent burning.
Marinate chicken for at least 10 minutes to enhance flavor and juiciness.