Vegetable couscous with chicken skewers

Name: Vegetable couscous with chicken skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Chicken filet; 4 Branches of rosemary; 8 Stem(s) Thyme; 8 small chilies; 2 TABLESPOONS Soy sauce; 500 g Carrots; 200 g Sweet peas; 1 Shallot; 20 g Ginger Tuber; 3 1/2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whole milk yoghurt; 1 TABLESPOON Honey; 7-10 Tbsp Juice of 1/2 lime; 350 ml Vegetable broth; 200 g Couscous; 8 wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Chicken filet
4 Branches of rosemary
8 Stem(s) Thyme
8 small chilies
2 TABLESPOONS Soy sauce
500 g Carrots
200 g Sweet peas
1 Shallot
20 g Ginger Tuber
3 1/2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whole milk yoghurt
1 TABLESPOON Honey
7-10 Tbsp Juice of 1/2 lime
350 ml Vegetable broth
200 g Couscous
8 wooden skewers

Directions

1
Heat a little oil in a frying pan and fry the meat on each side over medium heat for 1-2 minutes, then season with salt and pepper. Keep the finished cutlets warm.
2
Peel and wash the carrots and cut them diagonally into thin slices. Clean and wash the sugar snap peas and cut them diagonally in half. Peel and finely dice shallot and ginger. Heat 1 tbsp. oil in a pot, sauté shallot and ginger in it. Add carrots and mangetouts and steam for 5-7 minutes, season with salt and pepper.
3
Mix yoghurt, honey and lime juice, season with salt and pepper. Bring the stock to the boil, add couscous, add 1/2 tbsp. oil and mix well. Cover and let it swell for about 5 minutes
4
Heat 2 tablespoons of oil in a large frying pan, fry the skewers in it in portions while turning for about 6 minutes. Mix the vegetables with the couscous. Arrange couscous with yoghurt in bowls. Add chicken skewers