Chicken kebabs with couscous & onion sauce

Serves 4

Chicken kebabs with couscous & onion sauce

Preparation time: 10 minutes

Cooking time: 15 minutes

225g (8oz) couscous

1 Knorr chicken stock cube

450g (1lb) skinned chicken, diced

1 tbsp Bertolli Gentile olive oil

Freshly ground black pepper

1 sachet Colman’s Onion sauce mix

300ml (1/2 pint) semi skimmed milk

2 tomatoes, finely chopped

1 red chilli, seeds removed and finely chopped

Method

1. Pour the couscous into a pan. Cover with water, add the stock cube, bring to the boil and simmer for 15 minutes.

2. Thread the chicken and pepper pieces onto skewers. Brush with the oil, season and cook under a hot grill, turning frequently, until cooked through.

3. Empty the contents of the sachet into a pan. Pour in a little of the milk and mix to a paste. 

4. Add the remaining milk and stirring continuously, bring just to the boil, then simmer for 2 minutes.

5. Stir the tomato and chilli into the couscous. Spoon onto serving plates, top with kebabs, pour over some sauce and garnish with salad leaves.

Nutritional information per serving

Calories: 349

Fat: 7.5g; of which Saturates: 2.0g

Salt based on sodium: 1.50g