Wholemeal couscous boosts the dietary fibre of this recipe, with each serve containing almost half your daily dietary fibre requirements. Enjoy these easy barbecue chicken skewers with the family.
Ingredients
¼ cup (60ml) Celebrate Health BBQ sauce
1 ½ tablespoons red wine vinegar
¼ cup (60ml) fresh orange juice
500g chicken breast fillets, cut into 2.5cm pieces
2 red onions, cut into wedges
1 cup (190g) wholemeal couscous
200g snow peas, trimmed, thinly sliced
2 carrots, peeled, coarsely grated
⅓ cup (55g) dried cranberries, coarsely chopped
¼ cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Method
Combine Celebrate Health BBQ sauce, 1 tablespoon of the vinegar and 1 tablespoon orange juice in a shallow dish. Add chicken and turn to coat. Cover and place in fridge to marinate for at least 30 minutes
Thread chicken and onion, alternately, on 8 wooden or metal skewers (see tip). Heat a barbecue or chargrill over medium-high heat. Lightly spray skewers with oil and barbecue for 6-8 minutes, turning, or until chicken is golden and cooked through
Meanwhile, place couscous in a large heatproof bowl. Add 1 cup (250ml) boiling water and stir to combine, cover and set aside to steam for 3 minutes. Separate grains with a fork. Add snow peas, carrot, cranberries and parsley. Combine remaining orange juice, vinegar and olive oil. Add dressing to salad and gently toss to combine
Serve barbecued skewers with the couscous salad
Tips & Hints
You can replace the chicken with 600g rump steak (fat trimmed) or 500g firm tofu, cut into cubes.
