Jewelled Giant Couscous with Grilled Chicken Skewers Recipe

Introduction

This Jewelled Giant Couscous with Grilled Chicken Skewers is a vibrant and flavorful dish that combines tender, marinated chicken with a colorful, fresh couscous salad. Perfect for a light dinner or a summer gathering, it balances sweet, tangy, and savory tastes beautifully.

Ingredients

• 200 g (7 oz) cherry tomatoes, quartered
• 85 g (3 oz) giant couscous
• 1 orange bell pepper, finely diced
• Half red onion, peeled and finely chopped
• Seeds from 1/2 large pomegranate
• 2 large handfuls fresh spinach, finely chopped
• 10 fresh basil leaves, roughly torn
• 1 tbsp virgin olive oil
• 1/2 tbsp pomegranate molasses
• 2 tsp red wine vinegar
• 1 tsp dried oregano
• 1 small garlic clove, minced
• Pinch ground allspice
• Salt and freshly ground pepper to taste
• 2 large skinless chicken breasts, cubed
• 2 tbsp date nectar (or runny honey)
• 1 tbsp pomegranate molasses
• 1 tbsp soy sauce
• 1 small garlic clove, minced
• Rapeseed (canola) oil to wipe grill rack
• Salt and freshly ground pepper to taste

Instructions

1. Step 1: If using wood skewers, soak 6 (you may only need 4) in cold water and set aside. In a bowl, mix the cubed chicken with date nectar, soy sauce, pomegranate molasses, and minced garlic. Season with salt and pepper, then leave to marinate while preparing the couscous.
2. Step 2: Boil the giant couscous for 8–10 minutes until al dente, or follow the packet instructions. Rinse under cold water, drain well, and set aside to cool.
3. Step 3: In a large bowl, combine the quartered tomatoes, chopped red onion, diced bell pepper, pomegranate seeds, spinach, and torn basil leaves.
4. Step 4: Mix together the olive oil, red wine vinegar, and minced garlic. Pour this dressing over the vegetables and toss everything gently to combine.
5. Step 5: Stir the cooled couscous into the salad bowl. Sprinkle with ground allspice, season with salt and freshly ground pepper, and set aside. This salad can be made an hour or two in advance and kept chilled in the fridge.
6. Step 6: Preheat your grill to medium-high. Thread the marinated chicken onto the soaked skewers. Lightly oil the grill rack with rapeseed oil, then grill the skewers for about 5 minutes per side, or until the chicken is fully cooked through.
7. Step 7: For an extra glossy finish, pour any leftover marinade into a small saucepan and simmer over medium heat for a few minutes until it thickens into a sticky glaze. Brush this glaze over the cooked chicken skewers before serving.

Tips & Variations

• Swap date nectar with runny honey if you prefer a milder sweetness in the chicken marinade.
• For a vegetarian option, replace chicken with grilled halloumi or tofu skewers.
• Use fresh herbs like mint or cilantro for a different flavor profile in the couscous salad.
• Soaking wooden skewers prevents them from burning on the grill.

Storage

Store leftover couscous salad in an airtight container in the refrigerator for up to 2 days. Keep grilled chicken skewers separately, also refrigerated, and consume within 2 days. Reheat chicken gently under a grill or in a pan to retain moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, the couscous salad can be made 1–2 hours in advance and kept chilled, which helps the flavors meld. Marinate the chicken ahead but cook the skewers just before serving for best texture.

What can I use if I don’t have pomegranate molasses?

If pomegranate molasses is unavailable, you can substitute it with a mix of balsamic vinegar and a touch of honey to mimic the sweet-tart flavor.

Jewelled Giant Couscous with Grilled Chicken Skewers Recipe

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4.9 from 250 reviews

This Jewelled Giant Couscous with Grilled Chicken Skewers is a vibrant and flavorful Mediterranean-inspired dish. The giant couscous is mixed with fresh vegetables, pomegranate seeds, and fresh herbs, tossed in a zesty dressing, and paired perfectly with tender chicken breasts marinated in a sweet and tangy blend, then grilled to juicy perfection. It’s a colorful, healthy, and satisfying meal ideal for lunch or dinner.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Couscous Salad

• 200 g | 7 oz cherry tomatoes (quartered)
• 85 g | 3 oz giant couscous
• 1 orange bell pepper (finely diced)
• half red onion (peeled and finely chopped)
• seeds from 1/2 large pomegranate
• 2 large handfuls fresh spinach (finely chopped)
• 10 fresh basil leaves (roughly torn)
• 1 tbsp virgin olive oil
• 1/2 tbsp pomegranate molasses
• 2 tsp red wine vinegar
• 1 small garlic clove (minced)
• pinch ground allspice
• salt and freshly ground pepper to taste

Chicken Skewers

• 2 large skinless chicken breasts (cubed)
• 2 tbsp date nectar (or runny honey)
• 1 tbsp pomegranate molasses
• 1 tbsp soy sauce
• 1 small garlic clove (minced)
• a little rapeseed (canola) oil to wipe grill rack
• salt and freshly ground pepper to taste
• 6 wooden skewers (soaked in cold water if wooden)

Instructions

1. Prepare the Chicken Marinade: If using wooden skewers, soak 6 of them in cold water for at least 30 minutes to prevent burning. In a bowl, combine the cubed chicken breasts with date nectar, soy sauce, pomegranate molasses, and minced garlic. Season well with salt and freshly ground pepper. Mix thoroughly and leave to marinate while you prepare the couscous salad.
2. Cook the Couscous: Bring a pot of water to a boil and cook the giant couscous for 8-10 minutes until al dente, or follow the package instructions. Once cooked, rinse under cold water, drain well, and set aside to cool.
3. Prepare the Salad Vegetables: In a large bowl, combine the quartered cherry tomatoes, finely chopped red onion, diced orange bell pepper, pomegranate seeds, chopped spinach, and roughly torn basil leaves.
4. Make the Dressing: In a small bowl, whisk together the virgin olive oil, red wine vinegar, minced garlic clove, and pomegranate molasses until well combined. Pour the dressing over the vegetable mixture and toss gently to combine.
5. Assemble the Couscous Salad: Stir the cooled couscous into the dressed vegetables. Sprinkle a pinch of ground allspice, then season with salt and freshly ground pepper to taste. Mix well and set aside. The salad can be made 1-2 hours ahead and refrigerated to allow flavors to meld.
6. Preheat the Grill: Heat your grill to medium-high heat. Thread the marinated chicken cubes onto the soaked skewers.
7. Grill the Chicken Skewers: Lightly wipe the grill rack with rapeseed (canola) oil to prevent sticking. Place the chicken skewers on the grill and cook for about 5 minutes on each side, or until the chicken is cooked through and has nice grill marks.
8. Make the Glaze: While the chicken cooks, pour any leftover marinade juices into a small saucepan. Simmer over medium heat for a few minutes until the sauce thickens into a sticky glaze.
9. Glaze and Serve: Brush the sticky glaze over the grilled chicken skewers just before serving to add shine and an extra burst of flavor. Serve the skewers alongside the jewelled giant couscous salad for a colorful and delicious meal.

Notes

• Soaking wooden skewers helps prevent them from burning on the grill.
• The couscous salad can be made in advance and chilled to enhance flavors.
• If you don’t have date nectar, runny honey is a perfect substitute for the marinade’s sweetness.
• Ensure the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C).
• Leftover glaze can be saved for brushing on other grilled meats or vegetables.
• For a gluten-free option, substitute giant couscous with gluten-free grain like quinoa or millet.

Keywords: giant couscous recipe, grilled chicken skewers, pomegranate chicken, Mediterranean salad, healthy grilled chicken, couscous salad with vegetables