Spicy Chicken Skewers with Coriander Couscous

Ingredients

• 800 g chicken breast fillet
• 1 Organic lemon
• 5 tbsp olive oil
• 2 Garlic cloves
• Salt
• Pepper
• 2 tsp Ras el-Hanout (Moroccan spice blend)
• 250 g yogurt (3.5% fat)
• 1 bunch Coriander
• 160 g tomatoes (2 tomatoes)
• 70 g onions (1 onion)
• 150 g eggplant (0.5 eggplants)
• 2 red bell peppers
• 250 g couscous
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Rinse the chicken breast fillet under cold water, pat dry and cut into 12 long thin strips. Peel the garlic cloves and finely dice them. Wash the lemon, pat dry and grate half of its zest. Then squeeze out 2 tbsp of juice.

2. 2.

   Mix lemon juice, 2 tbsp olive oil, garlic, lemon zest, salt, pepper and 2 tsp Ras el-Hanout. Add the chicken strips, cover and marinate in the refrigerator for about 3 hours.

3. 3.

   Meanwhile, whisk yogurt with salt and a pinch of Ras el-Hanout for the dip. Store in the refrigerator until needed.

4. 4.

   Wash the coriander, shake dry and pick off the leaves. Clean, wash and dice the tomatoes. Peel and finely chop the onion. Clean, wash and cube the eggplant and bell peppers. Mix everything with the remaining lemon juice in a bowl.

5. 5.

   Prepare couscous according to package instructions using 1.5 times the amount of boiling salted water, remove from heat and let it stand for about 4–5 minutes to absorb the liquid.

6. 6.

   Meanwhile, thread the chicken onto wooden skewers. Heat 2 tbsp oil in a pan. Sear the meat over medium heat for about 5 minutes on each side.

7. 7.

   Heat the remaining oil in another pan. Cook the vegetable mixture over medium heat for about 5 minutes. Deglaze with white wine vinegar and stir into the couscous.

8. 8.

   Plate the couscous and skewers on four plates and add a quarter of the yogurt dip to each.