1 handful toasted almonds (More to serve if required)
1 handful pomegranate seeds (More to serve if required)
1 handful fresh coriander (More to serve if required)
2 chicken breasts (Cut into 1 inch pieces )
125 g halloumi (Cut into 1 inch cubes)
2 small peppers (Colour of your choice)
yoghurt (to serve)
In a bowl mix all the marinade ingredients up and add the chicken, mixing until everything is coated. Add the marinated chicken along with the halloumi and peppers to the skewers, set aside.
Add the olive oil to a frying pan on medium heat and cook the courgettes, red onion, carrot and garlic paste for about 5 minutes, stirring occasionally.
Turn the grill on high and grill the skewers for about 10 minutes or until the chicken is cooked through, turning frequently.
Add the turmeric and sweet smoked paprika to the frying pan, then stir so everything is coated. Add a splash of water to loosen everything up and turn the heat right down.
While the veg is keeping warm, prepare your couscous. Make sure you follow the instructions on the packet. I used 160g of couscous mixed with boiled 200ml of chicken stock. Mix, cover and stand for 5 minutes. Once this done fluff up with a fork.
Tip the couscous into the frying pan and mix through the veg until it starts to change colour. Tip into a serving bowl mixing everything up and top with fresh coriander, toasted almonds and pomegranate seeds. Add more if required.
Serve with the skewers and yoghurt. Enjoy!
View the recipe instructions at Globe Scoffers
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