Morrocan Lemon Chicken Kabobs with Couscous Mediterranean Salad
This is a bit of an ambitious dish for a weeknight meal but I love it for a date night in after the kids are asleep or for a dinner party. The flavors of robust but our one year old enjoyed it very much! As I’ve mentioned here, we are just loving the Half Baked Harvest cookbook and her Instagram feed is filled with delicious inspiration, too. I modified this recipe quite a bit — I’m a pretty minimalist cook and try to pare down ingredients and steps when I can. However, I actually also added some Mediterranean salad ingredients because I felt like I wanted a bit more vegetables than it originally offered.
2 garlic cloves minced
Chopped ginger (I buy ours jarred)
2 tablespoon chopped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 to 1 teaspoon cayenne (I went light on this for the baby’s sake)
1/2 teaspoon chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 extra virgin olive oil
Juice from one lemon
One lemon sliced
One cucumber sliced
Whole mint leaves for garnish
1 1/2 pounds boneless skinless chicken breast cut into one inch pieces
2 1/2 cups chicken broth
1 1/2 cups couscous
1/2 cup chopped apricots
1/2 cup chopped almonds
1/4 cup chopped fresh mint
Freshly ground pepper
Hummus and avocado
8 oz plain hummus
2 tablespoons harissa
2 avocados pureed
1/2 tablespoon extra virgin olive oil
Combine the garlic, ginger, spices, lemon juice and zest in large bag (or bowl if you’re feeling eco-friendly). Add the chicken and let it marinate for at least an hour. The recipe says up to 12 hours but I think that actually may be too much flavor!
Make the couscous while the chicken marinates. Bring water to boil then remove from heat and add couscous. Cover and let sit for 5 minutes. Fluff with a fork while adding the olive oil, apricots, almonds, mint, salt and pepper.
We pan cooked the chicken but the recipe recommends grilling them. I think either works! If you’re grilling, about 10-12 minutes will do.
Combine the hummus and harissa. We left some hummus plain for the baby - harissa has some serious kick!
I used our Beaba to puree the avocado and mixed it with the olive oil for a smoother finish.
To serve in a fancy fashion as seen here, smear the hummus and avocado on the plate. Add the couscous, scatter lemon slices, cucumber, tomato, feta and mint leaves and top with kabobs.
The leftovers make an excellent lunch the next day and our baby loved eating this for a few days after!