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Jewelled Giant Couscous with Grilled Chicken Skewers

This colourful couscous salad is like sunshine on a plate. Serve with simply marinated grilled chicken skewers for an easy and healthy meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: middle eastern
Keyword: Giant Couscous Salad, Jewelled Couscous Salad
Servings: 2 servings
Calories: 561kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the salad

  • 200 g | 7oz cherry tomatoes quartered
  • 85 g | 3oz giant couscous
  • 1 orange bell pepper finely diced
  • half red onion peeled and finely chopped
  • seeds from 1/2 large pomegranate
  • 2 large handfuls fresh spinach finely chopped
  • 10 fresh basil leaves roughly torn
  • 1 tbsp virgin olive oil
  • 1/2 tbsp pomegranate molasses
  • 2 tsp red wine vinegar
  • 1 tsp dried oregano
  • 1 small garlic clove minced
  • pinch ground all spice
  • salt and freshly ground pepper to taste

For the chicken

  • 2 large skinless chicken breasts cubed
  • 2 tbsp date nectar or runny honey
  • 1 tbsp pomegranate molasses
  • 1 small garlic clove minced
  • a little rapeseed canola oil to wipe grill rack
  • salt and freshly ground pepper to taste

Instructions

  • If using wood skewers, soak 6 (you may only need 4) in cold water and set aside. Mix the chicken, date syrup, soy sauce, pomegranate molasses and minced garlic in a bowl and season well with salt and pepper. Leave to marinate while you prepare the couscous.
  • Boil the couscous for 8-10 minutes until al dente (or follow packet instructions). Rinse, drain and set aside to cool.
  • Put the tomatoes, onion, pepper, pomegranate seeds, spinach and basil leaves in a large bowl.
  • Mix the olive oil, vinegar, garlic clove together, add to the bowl and toss everything together.
  • Stir in the couscous, sprinkle with the ground allspice, season well with salt and pepper and set aside – the salad can be made an hour or two in advance and kept in the fridge.
  • Preheat the grill to medium-high. Thread the chicken on the skewers. Wipe a little oil over the grill rack and then cook the skewers for about 5 minutes per side, or until the chicken is fully cooked.
  • For added gloss, drain any marinade juices into a small saucepan and simmer over medium heat for a few minutes until you have a sticky glaze. Brush over the skewers before serving.

Notes

What to serve with Jewelled Couscous Salad

Although I have served this with grilled chicken the salad would happily accompany any number of grilled meat or fish dishes. Keep it vegetarian by serving it with grilled halloumi.

Nutrition

Calories: 561kcal | Carbohydrates: 51g | Protein: 55g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 286mg | Potassium: 1250mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2619IU | Vitamin C: 102mg | Calcium: 40mg | Iron: 2mg