Tunisian Chicken Kebabs with Couscous

Tunisian Chicken Kebabs with Couscous


3 people made this

This is a simple meal with big impact. Quick to prepare, it looks so good that you'll need your camera handy! To make a more complete meal, cut carrot into small cubes, cook and toss through the couscous. You can also add lovely bright green peas if you like.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 6 chicken thigh fillets, skin off
  • 2 tablespoons Herbie's Spices Tunisian Spice Mix
  • 1 cup (190g) couscous
  • 1 wedge preserved lemon, flesh removed and finely chopped
  • 2 tablespoons pine nuts, lightly roasted in a pan
  • 1 lemon or lime for sqeezing

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Trim fat off chicken and cut each thigh fillet into three or four pieces. Roll the pieces in the Tunisian Spice Mix to cover well.
  2. Cook the couscous following directions on the pack, then stir through the preserved lemon and the pine nuts. Set aside.
  3. Thread chicken on to a couple of large metal skewers, squeeze lemon or lime over, then cook on barbecue about 10 minutes until cooked through.
  4. Pile the couscous on to a serving platter, and use tongs to slide chicken pieces from the skewer and on to the couscous.

Tunisian Spice Mix

This is a North African spice mix that is milder than Harissa. It contains paprika, garlic, caraway seed, coriander seed, cumin seed, sea salt, chilli and spearmint.

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