¾ cup Israeli Couscous (dry)
2 tbsp Extra Virgin Olive Oil
½ Lemon (juiced and zested)
12 oz Chicken Thighs (boneless, skinless, cut into small cubes)
1 Yellow Onion (medium, cut into chunks)
4 Barbecue Skewers
½ tsp Coriander (ground)
¼ tsp Garlic Powder
Sea Salt & Black Pepper (to taste)
Avocado Oil Spray
5 ½ tbsp Harissa
2 Zucchini (small, sliced)
2 tbsp Basil Leaves
¼ cup Parmigiano Reggiano (shaved)
1
Directions
- Cook the couscous according to the package directions. Transfer the cooked couscous to a large bowl.
- Pour the oil, lemon juice, and lemon zest over the couscous. Stir to combine.
- Thread the chicken and onion evenly onto skewers. In a small bowl, combine the coriander and garlic powder. Season the skewers evenly with the spice mixture, salt, and pepper, ensuring all sides are coated.
- Preheat the grill to medium-high. Spray the skewers with oil. Grill for four to five minutes on each side until charred and the chicken is cooked through. Brush the harissa all over the skewers during the last two minutes.
- Grill the zucchini for three to four minutes per side until fork-tender.
- Chop the zucchini and add it to the bowl with the couscous, basil, and parmesan. Toss to combine. Divide the couscous and skewers evenly between plates. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to two 10-inch skewers and approximately 1 1/2 cups couscous salad.
Wooden Skewers
Soak wooden skewers in water for at least thirty minutes before use.
Ingredients
¾ cup Israeli Couscous (dry)
2 tbsp Extra Virgin Olive Oil
½ Lemon (juiced and zested)
12 oz Chicken Thighs (boneless, skinless, cut into small cubes)
1 Yellow Onion (medium, cut into chunks)
4 Barbecue Skewers
½ tsp Coriander (ground)
¼ tsp Garlic Powder
Sea Salt & Black Pepper (to taste)
Avocado Oil Spray
5 ½ tbsp Harissa
2 Zucchini (small, sliced)
2 tbsp Basil Leaves
¼ cup Parmigiano Reggiano (shaved)