Sundried Tomato Couscous with Chicken Espetadas

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Sundried Tomato Couscous with Chicken Espetadas
Fluffy couscous is the perfect complement to traditional Portguese skewers. Take it straight to the table in the casserole to serve from.
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Casserole
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Cast Iron Shallow Casserole
Ingredients
Method

Ingredients

  • 10ml olive oil
  • 3 shallots or small red onions, finely chopped
  • 2 garlic cloves, minced
  • 1x 400g tin of whole cherry tomatoes
  • 250ml vegetable stock
  • 250g couscous
  • 200g sundried tomatoes, sliced, oil strained and reserved
  • 20g parsley
  • 2 – 4 store-bought chicken espetadas, oven roasted
  • Pita breads or flat breads, to serve

  • Method

  • 1
    Preheat the oven to grill, 220°C.
  • 2
    Heat the olive oil in a Le Creuset 30cm Signature Shallow Casserole over a medium heat. Add the shallots and garlic and fry until translucent. Add the tin of tomatoes and stir to combine. Once combined, allow to reduce slightly and for the tomatoes to cook through. Add the stock and bring to a simmer. Turn off the heat, add the couscous and cover with the lid.
  • 3
    Allow to stand for 10 minutes. Remove the lid and fluff with a fork. Stir through the sundried tomatoes and the oil from the tomatoes. Top with the parsley.
  • 4
    Place the espetadas under the grill and cook for 20-25 minutes. Serve the espetadas with the warm couscous. Serve with warmed pita breads or flat breads.