Chicken on a stick.

This is a very easy and very delicious midweek meal idea. I adapted it from a recipe I saw while, once again, flicking through cook books in bed!

Marinated chicken and onion skewers with couscous

Ingredients

600g chicken breast

Jar of marinade (I used Masterfoods honey, soy and garlic)

1 red onion

10-12 wooden skewers

1 1/2 cups couscous

1 chicken stock cube

Handful of saltanas

Handful of slivered almonds

1 bunch of baby broccolini

Method

1. Cut chicken into small cubes and place in bowl. Add marinade and coat chicken well. Chicken can be placed into the fridge for just 20 minutes to marinate but I prefer to leave it overnight.

2. Chop onion into large pieces and thread onto skewers in between pieces of marinated chicken. If you wish to barbeque skewers, make sure to soak you skewers for one hour before adding food to prevent burning.

3. Place skewers into a grill pan and cook on a low heat for about 20 minutes. To ensure they are cooked, I cut the largest piece of chicken in half after around 20 minutes. Don't be too concerned if they start to burn on the outside. It is often just the marinade and it just adds to the flavour!

4. When the skewers are about three quarters cooked, cook the couscous as per packet instructions. A trick that I learned from a friend recently is to add a cube of chicken stock to the couscous for added flavour. Also, add the broccolini to the steamer. I like the broccolini to still be quite crunchy so I leave it until almost the last minute.

5. Once the couscous is cooked, mix it carefully with a fork to separate the grains. Add the saltanas and almonds and spoon into the middle of the plate.

6. Add the skewers to the top of the couscous pile and the broccolini to the side.

Serves 2. - possibly with lunch leftovers for someone lucky!