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Ingredients
- skinless chicken breasts 4, cut into 3cm chunks
- wet jerk seasoning 4 tbsp
- red peppers 2, cut into 3cm chunks
- yellow peppers 2, cut into 3cm chunks
- red onions 2, cut into 3cm chunks
- vegetable oil
- couscous 200g
- lime 1, zested
- extra-virgin olive oil
- chicken stock 200ml
- saffron 2 pinches
- cucumber ½, seeded and diced
- plum tomatoes 2, seeded and diced
- coriander chopped to make 2 tsp
- chives chopped to make 2 tsp
Method
-
Step 1
Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
-
Step 2
Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
-
Step 3
Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.
Nutritional Information
- Kcals 437
- Fat 11.9g
- Saturates 1.8g
- Carbs 44.1g
- Fibre 3.8g
- Protein 41.2g
- Salt 0.65g
