Chicken Skewers on Couscous Salad

Ingredients

• 250 g couscous (instant)
• 4 tomatoes (finely diced)
• 1 cucumber (finely diced)
• 3 garlic cloves (crushed)
• 2 tbsp freshly chopped mint
• 2 tbsp freshly chopped parsley
• 1 bunch spring onions (thinly sliced)
• 5 lemons (juice)
• 6 tbsp Olive oil
• Salt
• 4 chicken breast fillets
• chili sauce
• Salt
• oil for frying

Instructions

1. 1.

   Add couscous with all finely cut vegetables and herbs to a large bowl and mix well.

2. 2.

   Pour lemon juice over, combine and cover; refrigerate overnight to absorb flavors.

3. 3.

   Cut chicken into bite‑sized cubes, skewer, season with salt and brush with chili sauce.

4. 4.

   Pan‑fry in hot oil for about 5–6 minutes until cooked through.

5. 5.

   Before serving, stir the tabbouleh well and season with olive oil and salt. Arrange skewers on plates.