Sticky chicken and vegetable kebabs with couscous
These sticky chicken kebabs are a real treat and full of tasty veggies to get you on your way to five a day. Serve with couscous for a special supper on a budget.
Each serving provides 594kcal, 41g protein, 72g carbohydrate (of which 17g sugars), 14g fat (of which 2g saturates), 6.5g fibre and 1.4g salt. Try the Eat Well for Less quiz to find out how you could cut your food bills. (For this recipe you will need 10 skewers to make the kebabs. Or just roast the ingredients on the baking trays without the skewers.)
- 3 tbsp runny honey
- 3 tbsp soy sauce
- 5 tbsp vegetable oil
- ¼ tsp black peppercorns, roughly crushed
- 4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes
- 2 garlic cloves, crushed
- 2 red peppers, seeds removed and cut into chunks
- 1 courgette, cut into chunks
- 10 cherry tomatoes
- 1 aubergine, cut into chunks
For the couscous
- 375g/13oz couscous
- 600ml/20fl oz boiling water
- ½ lemon, juice only
- salt and freshly ground black pepper
- 1 lemon, cut into wedges
Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together.
Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours.
When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil.
Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through.
Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice.
Serve the kebabs with lemon wedges and the couscous