Name: Chicken and Mango Kebabs with Herbed Couscous
Prep time: 10 min
Cook time: PT-497158H3M17S
Yield: 4
Ingredients: 3 chicken breast fillets, cut into 3 cm cubes; 2 mangoes or 1 can (410 g) sliced mangoes, cut into 3 cm cubes; 4 wooden skewers, soaked in water for 10 minutes; 1 C (250 ml) Bulgarian yoghurt; 1 chilli, sliced; 2 cloves garlic, crushed; juice and zest of 1 lime or 1 small lemon; 2 Tbsp (30 ml) finely chopped coriander; salt and milled black pepper to taste; 1/2 C (125 ml) couscous; 1/2 C (125 ml) boiling water; 1/4 C (60 ml) finely chopped mixed herbs (basil, mint, coriander and Italian parsley); salt and milled black pepper to taste

Description

Simple, but oh so delicious!

Ingredients

3 chicken breast fillets, cut into 3 cm cubes
2 mangoes or 1 can (410 g) sliced mangoes, cut into 3 cm cubes
4 wooden skewers, soaked in water for 10 minutes
Marinade/dipping sauce
1 C (250 ml) Bulgarian yoghurt
1 chilli, sliced
2 cloves garlic, crushed
juice and zest of 1 lime or 1 small lemon
2 Tbsp (30 ml) finely chopped coriander
salt and milled black pepper to taste
Couscous
1/2 C (125 ml) couscous
1/2 C (125 ml) boiling water
1/4 C (60 ml) finely chopped mixed herbs (basil, mint, coriander and Italian parsley)
salt and milled black pepper to taste

Instructions

Preheat the grill or heat a griddle pan.

Alternately thread the chicken and mango pieces onto the skewers. Mix all the marinade ingredients together (keep half the mixture to one side for a dipping sauce and use the other half for the marinade). Place the kebabs into a dish, pour the marinade over and cover. Marinate for at least 20 minutes (if you can).

Pour 125 ml boiling water over the couscous and allow to stand for 5 minutes, then use a fork to break up the granules. Add the chopped herbs and season well.

Grill the kebabs for 6 minutes, turn and grill for another 6 minutes or until cooked through. Discard the marinade. Dish the couscous onto a platter and top with the kebabs. Serve with the reserved dipping sauce.