Directions for: Harissa-Marinated Chicken Skewers with Couscous
Ingredients
Skewers3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) garlic, minced
4 tsp (20 mL) tomato paste
2 tsp (10 mL) cayenne
1 tsp (5 mL) caraway seeds
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
1 tsp (5 mL) kosher salt
2 lb(s) (1 kg) boneless skinless chicken breasts
8-10 wooden skewers
Couscoustsp (2 mL) kosher salt
tsp (2 mL) cumin seeds
1 cup (250 mL) couscous
1 Tbsp (15 mL) butter
2 Tbsp (30 mL) cilantro, chopped
Directions
Skewers1. Combine olive oil with garlic, tomato paste, cayenne, caraway, coriander and cumin and salt in a small bowl. Slice chicken into bite-sized cubes (about 1 -inch) and place in a large bowl. Add spice mixture to chicken and stir to coat evenly. Cover and marinate in the refrigerator for 1 hour or overnight.
2. Soak skewers in water for 30 min. Thread 4-6 pieces of chicken onto each skewer. Preheat bbq or grill pan to medium high. Cook skewers until grill marks appear and chicken is no longer pink, 4 to 5 min per side. Serve with couscous.
Couscous1. Bring 1 cup water, salt and cumin seeds to a boil in a medium pot. Stir in couscous and remove from heat. Cover and let sit for 5 min. Fluff with a fork and stir in butter and cilantro.
See more: Middle Eastern, Main, Rice/Grain, Dinner, Chicken, Grill, Summer, BBQ
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