Moroccan chicken skewers

• 750g Lilydale chicken breast fillets, chopped
• 2 tablespoons Moroccan seasoning
• 1 1/4 cups Campbell's Real Stock Chicken
• 1 cup couscous
• 1 tablespoon extra-virgin olive oil
• 150g chargrilled red capsicum, chopped
• 150g chargrilled eggplant, chopped
• 1/3 cup coriander leaves
• olive oil cooking spray
• 1/3 cup Farmers Union Greek Style Yogurt

Energy 2120kJ	Fat saturated 3.00g
Fat Total 15.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 41.00g	Dietary Fibre 5.00g
Protein 50.00g	Cholesterol 114.00mg
Sodium 856.95mg

All nutrition values are per serve.

1. Step 1

   Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.

2. Step 2

   Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.

3. Step 3

   Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.

4. Step 4

   Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.

5. Step 5

   Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.

You will need 12 pre-soaked skewers Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean. Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.