700gm diced chicken
¾ cup Greek Yogurt
4 Tbsp Harissa seasoning
1 cup Couscous
1 cup Vegetable stock
1 Tbsp Sesame oil
1 Tsp Garlic powder
1 Red onion
Half a block Feta
Punnet of pitted dates
¼ cup Creme Fraiche
Splash of water
Micro greens or fresh mint & parsley
Garlic Roti (we like Silk Road)
Tip: you can make the couscous salad and date puree in advance and serve cold, so if you are hosting all you need to worry about is cooking the chicken kebabs and lightly toasting the roti.
Begin by dicing the chicken and mixing in the greek yogurt and harissa. Cover and pop in the fridge to marinate for at least a couple of hours.
Place the dry couscous in a pot with the vegetable stock and garlic powder. Bring to the boil then flick the heat off. The couscous should soak up all the liquid and be light and fluffy. Stir through the sesame oil and let it cool down.
Finely dice the capsicum, red onion and feta, and remove the seeds from the pomegranate. Once the couscous has cooled down, stir through the vegetables.
Make the date puree by blending chopped dates with creme fraiche, add water until you get your desired texture.
Once the chicken has marinated, pop the pieces onto skewers and cook in fry pan or BBQ.
Once the chicken is done, lightly toast the rotis. Once everything is complete, spread the date puree on a dish and lay couscous salad on top. Slice the rotis into pieces and serve with the chicken kebabs. Top with fresh herbs, more pomegranate seeds and some dukkah!