Ingredients

• 3 tbsp runny honey
• 3 tbsp soy sauce
• 5 tbsp vegetable oil
• ¼ tsp black peppercorns
• roughly crushed
• 4 x 150g/5½oz chicken breast fillets
• cut into 2.5cm/1in cubes
• 2 garlic cloves
• crushed
• 2 red peppers
• seeds removed and cut into chunks
• 1 courgette
• cut into chunks
• 10 cherry tomatoes
• 1 aubergine
• cut into chunks
• 375g/13oz couscous
• 600ml/20fl oz boiling water
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 1 lemon
• cut into wedges

Directions

• Put the honey
• soy sauce
• 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together.
• Add the chicken
• garlic
• peppers
• courgette
• cherry tomatoes and aubergine
• and toss well. Cover and marinate in the fridge for 2 hours.
• When ready to cook
• preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil.
• Thread the chicken and vegetables onto 10 skewers
• alternating the ingredients as you go
• then lay them on the prepared baking trays. Roast for 30 minutes
• turning the kebabs halfway through
• or until the chicken is cooked through.
• Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl
• pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt
• pepper and lemon juice.
• Serve the kebabs with lemon wedges and the couscous