Chicken 500 g, breast fillets
Lemon 1, juice
For the salad
Couscous 250 g
Butter 3 tbsp
Zucchini 1 small
Chickpeas 400 g, canned
Parsley 1 bunch
Radicchio 4 leaves
Pepper freshly ground
Lemon juice 2 tbsp
Lemon wedges,to garnish
Pour 250ml hot water over the couscous and leave to stand for 10 minutes.
Heat the butter, stir through the couscous with a fork and cook in the butter for 5 minutes. Cool.
Wash the chicken, pat dry and cut into wide strips.
Thread the strips onto wooden skewers.
Season the chicken kebabs with salt and freshly ground pepper and sprinkle with lemon juice. Marinate for 10 minutes.
Then lay the kebabs on a rack lined with baking parchment and put under the grill for about 10 minutes, turning once.
Wash and finely dice the zucchini.
Wash and finely dice the tomatoes.
Finely chop the parsley and drain the chickpeas.
Mix all the ingredients with the couscous and season with salt, pepper and lemon juice.
Fill the radicchio leaves with the salad.
Serve the chicken kebabs on plates with the salad and lemon wedges.
Garnish with tomatoes.