Turkish Chicken Kebab with Warm Couscous and Veggie Salad with garlic-Yogourt
- Daana Category
- Quick and easy
Cuisine
Nutritional Values
What We Send
What You'll Require
Utensils
- 1 x Frying Pan
- 1 x Mixing Bowl
- 1 x Salad Bowl
- 1 x Serving plate
Pre Preparation
Wash and drain the carrots
Wash and dice the salad veggies
Wash and finely chop parsley for garnish
Cooking
Cooking Couscous
In a saucepan bring 175ml chicken stock to a boil.
Add a drizzle of olive oil, butter, and a little salt
Add the diced carrots and let it cook till tender.
Add couscous. Take saucepan off the heat, cover and let it steam for 5 minutes.
Uncover and use a fork to fluff the couscous and break any lumps.
Let it cool a bit, add the salad veggies, lemon juice, olive oil, chopped parsley.
Mix well and set aside.
Cooking Chicken Kebab
Heat oil in a frying pan, place the chicken skewer two at a time and cook over medium heat for 3 to 4 minutes on both sides.
To Serve
On a serving plate dish out the Couscous-Veggies Salad.
Place the Chicken Kebab Sticks.
Drizzle the garlic-yogurt sauce, and garnish with parsley.
