Moroccan Chicken with Couscous

Method

1. 1Mix together cumin, coriander, garlic powder, chilli, olive oil, spices and salt, place chicken on plate and rub spices over chicken. Let sit in fridge for 20 -30 minutes to allow spices to infuse. Thread chicken onto bamboo skewers.
2. 2Boil 1.5 cups water in a small pot. Add 1 tsp. chicken powder stock, 1 tsp. olive oil, and salt. When boiled turn off heat, add lemon zest and ½ cup couscous, stir and place lid on the pot and let sit.
3. 3Spray with cooking spray and preheat BBQ or griddle plate over medium heat. Cook skewers for 10 – 12 minutes turning.
4. 4Now mix lemon juice, capsicum and tomato to couscous, use a fork to fluff it up. Season with salt and pepper.
5. 5Place skewers on couscous and serve immediately, with a side salad.