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🍽️ Grilled Chicken Skewers with Couscous and Fresh Tomato Salad

505 kcal · 30 min · 4 servings

Ingredients

• Limes 1 pc.
• Olive oil 4 tbsp.
• Honey 1 tbsp.
• Salt pinch
• Pepper, black ground pinch
• Raz el Hanout spice pinch
• Chicken breast fillets 600 g
• Shallots 3 pcs.
• Vegetable broth 300 ml
• Couscous 150 g
• Vine tomatoes 6 pcs.
• Onions, red 1 pc.
• Basil, fresh 20 g
• Balsamic vinegar, light 1 tbsp.
• Sugar pinch
• Oil 3 tbsp.

Instructions

1. 1. Thoroughly wash the lime under running water.
2. 2. Cut the lime in half.
3. 3. Squeeze the juice out of the lime.
4. 4. Take a large bowl.
5. 5. Add one tablespoon of lime juice to the bowl.
6. 6. Add two tablespoons of olive oil.
7. 7. Add some honey.
8. 8. Season the mixture with salt.
9. 9. Season the mixture with pepper.
10. 10. Add the spice blend Ras el Hanout.
11. 11. Stir the marinade well until everything is combined.
12. 12. Rinse the chicken meat under cold water.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Cut the chicken meat into small cubes.
15. 15. Add the chicken cubes to the marinade.
16. 16. Mix the meat thoroughly with the marinade.
17. 17. Set the bowl aside to let the meat marinate.
18. 18. Cut the shallots in half.
19. 19. Peel the shallots.
20. 20. Cut each shallot half into four pieces.
21. 21. Take a pot.
22. 22. Prepare the vegetable broth according to the package instructions.
23. 23. Season the broth with a little Ras el Hanout.
24. 24. Bring the broth to a boil.
25. 25. Put the couscous into a separate bowl.
26. 26. Pour the hot broth over the couscous.
27. 27. Cover the bowl with cling film.
28. 28. Let the couscous swell for about ten minutes.
29. 29. Wash the tomatoes thoroughly.
30. 30. Cut the tomatoes into small cubes.
31. 31. Cut the onion in half.
32. 32. Peel the onion.
33. 33. Cut the onion into thin rings.
34. 34. Wash the basil.
35. 35. Shake the basil dry.
36. 36. Remove the thick stems from the basil.
37. 37. Take a clean bowl for the salad.
38. 38. Add the tomato cubes to the bowl.
39. 39. Add the onion rings to the bowl.
40. 40. Add the basil to the bowl.
41. 41. Pour two tablespoons of olive oil over the salad.
42. 42. Add some balsamic vinegar.
43. 43. Season the salad with salt.
44. 44. Season the salad with pepper.
45. 45. Add a little sugar.
46. 46. Mix all salad ingredients well.
47. 47. Taste the salad and adjust seasoning if needed.
48. 48. Take the marinated chicken pieces out of the marinade.
49. 49. Thread the chicken pieces onto wooden skewers.
50. 50. Thread the shallot pieces onto the skewers as well.
51. 51. Take a large frying pan.
52. 52. Heat some oil in the pan.
53. 53. Place the skewers in the hot pan.
54. 54. Fry the skewers for about four minutes.
55. 55. Turn the skewers regularly so they turn golden brown on all sides.
56. 56. Pour the remaining marinade over the skewers.
57. 57. Remove the pan from the heat.
58. 58. Cover the pan.
59. 59. Let the skewers rest for about five minutes.
60. 60. Taste the couscous one more time.
61. 61. Put the couscous on the plates.
62. 62. Add the tomato salad.
63. 63. Place the chicken skewers on the plates.
64. 64. Enjoy your meal!

Nutrition per serving

• kcal: 505
• Protein: 34 g · Fett/Fat: 25 g · Carbs: 35 g