This is a version of a recipe I cut out of a magazine years ago, and I can’t remember what the magazine was so can’t credit it (am very honest about where my recipes come from – I always credit the source and link to original recipe – unless have devised it myself).
I’ve made this meal a couple of times in the last few weeks and it goes down really well. For my youngest daughter I take the chicken off the kebab as, even if I cut off the pointy end of the skewer, accidents are still likely to happen.
In the last week my 7 year old has decided she’d prefer plain cous cous. It’s easy enough to put some to one side when you’re making it to keep it plain.
This cous cous salad is great for bbq’s, picnics, goes well with home made burgers or you could add cubes of feta cheese and serve with corn on the cob for a vegetarian option.
To make chicken kebabs you will need…
400g organic free range chicken breasts cut into cubes*
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 skewers soaked in water for 10 minutes or so
Cut the chicken breasts into cubes about 2cm cubed and put in a bowl
Mix together the olive oil and lemon juice.
Add the marinade to the bowl and stir the chicken so it’s all covered.
Cover and put in the fridge for at least half an hour to 2 hours (but don’t worry if you don’t have time!)
Take out of the fridge and put on skewers.
Grill on a medium to hot heat for about 10 minutes, turning so that the chicken is cooked through.
If it’s cooked on the outside and still pink in the middle turn down the heat a little and continue to cook for a few minutes until ready.
To make the cous cous you will need…
200g cous cous (wholegrain is best)
2 tablespoons olive oil
2 tablespoons lemon juice
6 sun dried tomatoes in olive oil
6 organic dried apricots**
40 raisins or sultanas (I use raisins as they’re high in iron)
handful (about 15g) of mint chopped
2-3 spring onions sliced
Put the cous cous in a bowl.
Mix the olive oil and lemon juice together and stir through the cous cous along with the water.
Leave to stand for 15 minutes.
Toast the pine nuts either in a grill or in the bottom of a saucepan – keep an eye on them as they start to brown very quickly.
As soon as they’ve toasted put them in a bowl as otherwise they’ll continue to cook in the pan/baking try.
Chop the sun dried tomatoes and dried apricots and add to the pine nuts along with the sultanas/raisins.
Add the mint and onions.
Now with a fork fluff up the cous cous then add all the ingredients and mix well.
Serve with a green salad (don’t dress the salad keep the dressing in a bowl so people can have it they want to). For this salad I just did a simple olive oil balsamic vinegar one (3 tablespoons extra virgin olive oil to about 2 tablespoons of balsamic mixed with a fork).
We had courgettes and courgette flowers shallow fried in olive oil with a squeeze of lemon judge along with steamed green beans (all from the garden) along with a rocket, tomato and avocado salad.
*400g is about enough for a child between 1-4 years, another between 5-11 years and two adults (with a little left over). This is based on portion size guidance from First Steps Nutrition which is based on guideline recommended intakes of protein.
So before you cook the chicken (as this results in weight/water loss) weigh what you need based on:
65g uncooked chicken for children aged between 1-4 years
75g uncooked chicken for children aged between 5-11 years
About 120g chicken for adults
**Organic apricots do not have sulphur added (which some children can have an adverse reaction to) which is why they are brown rather than orange.