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Ingredients

750g Lilydale chicken breast fillets, chopped
2 tablespoons Moroccan seasoning
1 1/4 cups Massel chicken style liquid stock
1 cup couscous
1 tablespoon extra virgin olive oil
150g chargrilled red capsicum, chopped
150g chargrilled eggplant, chopped
1/3 cup coriander leaves
olive oil cooking spray
1/3 cup Greek Style Yoghurt

Method

Step 1 Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.
Step 2 Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.
Step 3 Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.
Step 4 Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.
Step 5 Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.

Moroccan chicken skewers

How to make Moroccan chicken skewers

Ingredients

Method