Shish Tawook Vegetable Couscous

Ingredients

• 180 g chicken breast, grilled
• 200 g cooked couscous and vegetables
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Cut the 180 g chicken breast into 3 cm cubes. Toss with crushed garlic, lemon juice, paprika, cumin, a pinch of cinnamon and salt, then leave for at least 20 minutes (or overnight in the fridge).
2. Pour boiling stock over about 60 g dry couscous, cover for 5 minutes and fluff. Stir in steamed diced carrot, courgette and peas — 200 g.
3. Thread onto skewers and grill or air-fry at 220 °C for 10–12 minutes, turning once, until the centre reaches 74 °C and the edges char lightly.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked couscous and vegetables first, the Shish Tawook on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.