Spiced Chicken Skewers with Curried Yoghurt and Veggie Couscous

Steps

1. a full kettle to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to medium-high (if using).
2. Pat chicken dry with paper towels and dice 2cm. Place into a medium bowl and toss with chicken spice mix to coat well. Season with salt and set aside.
3. Cook peas in pot of boiling water for 1 minute then drain and set aside. Place couscous in a large, heat-proof bowl, along with salt, oil and boiling water. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Allow to cool.
4. While peas and couscous cook, thread chicken onto skewers. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2–3 minutes on all four sides, until golden and cooked through. Set aside, covered with foil, to rest for 5 minutes.
5. While chicken cooks, whisk together all couscous dressing ingredients in a small bowl. Remove core and seeds from capsicum and dice 1cm. Dice cucumber 1cm.
6. Add capsicum and cucumber to bowl with couscous, along with peas and dressing. Season with salt and pepper and toss to combine. In a small bowl mix together all curried yoghurt ingredients.
7. Divide veggie couscous between plates and top with a few spiced chicken skewers. Drizzle over curried yoghurt and sprinkle over apricot and almond mix.