Chicken Skewers With Parsley And Caper Couscous - cooking recipe

Ingredients

2 tbsp olive oil
1 tbsp fresh thyme leaves
1 tbsp fresh oregano leaves
2 tsp ground cumin
1/2 tsp cayenne pepper
1 1/3 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
1 1/2 cups couscous
1 1/2 cups reduced sodium chicken stock
1/2 cup chopped fresh flat-leaf parsley
1 tbsp baby capers
8 None wooden skewers, soaked in cold water
1 None lemon, cut into wedges

Preparation

Combine oil, thyme, oregano, cumin and cayenne pepper in a large bowl. Add chicken and toss to coat. Refrigerate, covered, for 20 mins.
Meanwhile, place couscous in a large bowl and pour in stock. Let stand, covered, for 10 mins, or until liquid has absorbed. Fluff with a fork to separate grains. Stir in parsley and capers. Season to taste.
Preheat the broiler to high. Thread chicken pieces and a lemon wedge onto each skewer. Broil for 3-5 mins each side, until cooked through. Serve with couscous.