Marinated Chicken Skewers with Greek Salad and Couscous

Steps

1. Prep chicken Preheat BBQ hot plate to medium. Soak bamboo skewers in water for at least 10 minutes. Pat chicken dry and dice 2cm. Zest lemon and chop first measure of oregano and add to chicken along with ¾ tsp of salt. Drizzle with oil and season with pepper.
2. Make skewers Cut lemon in half lengthways and thinly slice. Thread 2 pieces of chicken, 1 piece of lemon then 1-2 pieces of chicken onto skewers
3. Prep salad Quarter tomatoes and dice cucumber and capsicum 2cm. Toss in a large bowl with olives. Dress salad with first measure of Greek dressing just before you serve and crumble over feta. Combine second measure of Greek dressing and yoghurt in a bowl.
4. Cook couscous Heat a drizzle of oil in a medium pot on medium heat. Chop remaining oregano, add to pan and cook for about 30 seconds, until fragrant. Add stock and a pinch of salt and bring to the boil. Once boiling turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. Cook chicken Cook chicken on BBQ for about 10 minutes, or until cooked through. Turn to ensure even cooking. Rest, covered.
6. Serve couscous and Greek salad on plates and top with chicken skewers, yoghurt, almonds and mint.