Chicken Skewers with Colorful Couscous Salad

Ingredients

• 250 g couscous
• 3 EL butter
• 500 g chicken breast fillet
• 1 lemon (juice)
• Salt
• Pepper
• 4 radicchio leaves
• 1 small zucchini
• 2 Tomatoes
• 1 bunch parsley
• 1 can chickpeas
• 2 EL lemon juice
• lemon slices
• tomatoes

Instructions

1. 1.

   Preheat the oven grill. Pour 250 ml hot water over the couscous and let it swell for 10 minutes. Heat the butter, fluff the couscous with a fork, cook in the butter for about 5 minutes, then cool.

2. 2.

   Wash the chicken, pat dry, cut into wide strips and skewer them on wooden sticks. Squeeze one lemon, season the skewers with salt and pepper from the grinder, drizzle with lemon juice and marinate for 10 minutes.

3. 3.

   Place the skewers on a baking sheet lined with parchment paper, grill under the oven grill for about 10 minutes, turning once. Wash the radicchio leaves and let them drain well. Dice the zucchini. Dice the tomatoes after removing stems.

4. 4.

   Finely chop the parsley and drain the chickpeas. Mix all ingredients with the couscous, season with lemon juice, salt, and pepper, and fill the radicchio leaves with this mixture. Arrange the chicken skewers with salad and lemon slices on plates. Garnish with tomatoes and serve.