Chipotle Chicken Skewers with Couscous Salad

Steps

1. Bring a full kettle to the boil. Soak bamboo skewers in water for at least 10 minutes. Preheat BBQ grill to high (if using). Pat chicken dry with paper towels and dice 2cm. Combine chicken, chipotle sauce and salt in a large bowl and set aside for at least 5 minutes. While chicken marinates, prepare veggies. Dice courgette 1cm; remove woody ends from asparagus and cut into 2cm lengths; cut cherry tomatoes in half. Set aside.
2. Thread chicken onto skewers. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for about 6 minutes, turning often, until browned and cooked through. Set aside, covered to keep warm.
3. While chicken cooks, bring stock and salt to the boil in a small pot on high heat. Once boiling turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
4. Place courgette and asparagus in a large, heat-proof bowl and cover with boiling water. Set aside for 1-2 minutes, until bright green and tender. Drain and return to bowl. Zest and juice lemon; chop herbs; crumble feta. Add all to bowl with drained veggies.
5. Once couscous has steamed, add to bowl with veggies along with a drizzle of oil. Toss to combine and season to taste. In a small bowl, combine second measure of chipotle sauce and yoghurt.
6. To serve, divide couscous salad and chipotle chicken skewers between plates and serve chipotle yoghurt on the side.