- 6 Free Range Chilli & Lime Kebabs - 5pc
- 1 cup couscous
- 1/2 cup chopped pistachio nuts
- 1/2 cup chopped Italian parsley
- 2 Tbsp chopped oregano
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- 1 Tbsp sweet chilli sauce
- 1 small cucumber, deseeded and diced
- 1 cloves garlic, crushed
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh dill
- 1 cup plain unsweetened yoghurt
1. Cook Free Range Chilli & Lime Kebabs - 5pc according to instruction on the pack and serve on the couscous salad, topped with the refreshing Tzaziki sauce.
2. To make the couscous salad, place couscous in a bowl and pour over 1 cup boiling water. Cover and leave to steam for 5 minutes then fluff up couscous with a fork. Stir in the pistachio nuts and herbs. Make a dressing using the remaining ingredients, pour dressing over couscous and toss well.
3. To make the Tzaziki, mix together all the ingredients and season to taste.
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