Chicken and pepper skewers with minted couscous

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers150 g
• Red onion50 g
• Couscous65 g
• Mintto taste
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Paprika2 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Cut the chicken breast into cubes of about 3 cm; wash the peppers, remove the seeds and ribs and cut them into squares of the same size; peel the red onion and cut it into wedges.
2. Thread the chicken, peppers and onion alternately onto skewers and season with half the oil, the paprika and salt.
3. Heat a grill or griddle pan over medium-high heat and cook the skewers for 12 minutes, turning often, until the chicken is golden and no longer pink in the centre and the peppers are charred at the edges.
4. Meanwhile bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes; fluff with a fork.
5. Dress the couscous with the lemon juice, chopped mint, the remaining oil and a grind of black pepper and serve with the skewers.