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Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients (for 2 people) :
For the marinade:Method: Pre heat a ridged griddle pan.
-35g Ocean Spray Smooth Cranberry Sauce
-1 tbsp ready chopped ginger
-zest of 1 orange
-2 tbsp olive oil
For the kebabs:
-1 large skinless, boneless chicken breast, diced
-2 large chestnut mushrooms
-1 small courgette, cut into chunks
-1 small red pepper, deseeded and cut into chunks
-1 small red onion, peeled and cut into wedges
For the couscous:
-125g cous cous
-2 tbsp chopped parsley
-zest and juice of 1 small orange
-1 tsp white wine vinegar
-1 tbsp olive oil
-Sea salt and black pepper
-Parsley to garnish
-Mixed salad leaves
Mix together the marinade ingredients in a bowl and add the prepared chicken and vegetables and toss well, coating in the marinade.
Push the chicken and vegetables onto 2 long skewers. Place the skewers on the griddle pan and sear for 30 minutes, turning occasionally. (cover with a domed casserole lid or foil to speed up cooking time).
Meanwhile, place the cous cous in a bowl and pour over 225 ml boiling water or enough to cover the cous cous by 3 cm. Season with salt and pepper. Stir once and cover the cous cous with a tea towel. Leave to stand for 20 minutes.
Remove the cloth and stir in the parsley, orange juice and zest, vinegar and olive oil. Season to taste.
Spoon onto plates and top with the kebabs. Serve garnished with parsley and a salad garnish.
It's as simple as that!
Calorie Content: 110cals each.