8oz/225g fine cous cous 4 Tbs. oil 1 Tbs. white wine vinegar 3 cloves garlic, peeled and crushed salt and ground black pepper 4 spring onions, trimmed and sliced For the marinade: juice of a lemon 2 Tbs. soy sauce 1 Tbs. tomato puree 1 clove garlic, crushed good dash Worcestershire sauce good dash chilli sauce 2 Tbs. oil freshly ground black pepper 4 chicken supremes, bone discarded, then cut into chunks 1 red and 1 green pepper deseeded and cut into squares
Instructions
1) Place cous cous in a bowl and just cover with water. Leave for 30 minutes or until all the water is absorbed and the cous cous in tender.
2) Shake oil, vinegar, garlic and seasoning in a screw top jar and pour over cous cous. Add spring onions and toss. Reserve.
3) Make the marinade by mixing lemon juice, soy sauce, tomato puree, garlic, Worcestershire sauce, chilli sauce, oil. Season.
4) Marinade chicken for 1 hour, turning. Thread kebab skewers with chicken and pepper chunks.
5) Grill for 10 minutes, turning and brushing with marinade, or until chicken is cooked through. Sprinkle kebabs with coriander and serve on a bed of cous cous salad.
