Chicken and Capsicum Kofta with Green Couscous and Feta Whip

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to high (if using). Prepare your vegetables. In a medium bowl, combine all chicken and capsicum kofta ingredients (except skewers) and mix well with clean hands. Divide mixture into 6 balls, then roll into sausage shapes. Thread one sausage onto each skewer and place in fridge to firm up slightly while you prepare the green couscous.
2. Add couscous, boiling water and salt to a large, heat-proof bowl. Add boiling water, cover and leave to soak for 5 minutes until grains are tender. Fluff up with a fork.
3. In a separate medium, heat-proof bowl, add broccoli, cover with boiling water and leave for about 5 minutes, until bright green and tender. Drain well and add to cooked couscous. Place feta and milk in a small bowl and use a whisk or fork to whip until smooth. Set aside.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Remove kofta from fridge and cook in pan for about 8 minutes, turning often to ensure even cooking. Set aside to rest, covered, for 3-4 minutes.
5. While kofta rest, add cucumber, cherry tomatoes, lemon zest and juice and olive oil to couscous. Mix well and season to taste.
6. To serve, spoon feta whip onto plates and spread out. Place green couscous beside whip and top with chicken and capsicum kofta.