Turkey Kebabs With Couscous - cooking recipe

Ingredients

4 (3.5 oz) turkey breasts, each cut into 6 pieces
5 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp honey
1 lb winter squash, peeled, seeded, cut into large chunks
3.5 oz eggplant, cut into large chunks
8 oz couscous
2 cups hot vegetable stock
1 (13.5 oz) can chickpeas, drained, rinsed
1 tbsp wholegrain mustard
3 tbsp fresh flat-leaf parsley leaves, chopped
2 None zucchini, trimmed, cut into thick slices

Preparation

Combine turkey, vinegar, olive oil and honey. Set aside to marinate for 30 mins. Meanwhile, cook squash in boiling salted water for 4 mins. Add eggplant and cook for 1-2 mins, until squash is just tender. Drain.
Place couscous and 2 tsp salt in a bowl. Cover with hot stock then set aside for 10 mins. Fluff up with a fork. Mix in chickpeas, mustard and parsley. Transfer to a steamer basket lined with parchment paper. Steam for 25-30 mins.
Thread turkey onto skewers along with squash, eggplant and zucchini. Broil for 25 mins, turning occasionally and basting with marinade until browned and cooked through. Serve with couscous.