(Serves 4)

Chicken kebabs

  • 45 ml Worcester sauce
  • 15 ml soy sauce
  • 2 cloves of garlic, finely chopped
  • 20 deboned chicken thighs
  • Salt and freshly ground black pepper to taste
  • 30 ml olive oil

Vegetable couscous

  • 15 ml olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 200 g small rosa tomatoes
  • 180 g thin green beans
  • Salt and freshly ground black pepper to taste
  • 250 g couscous
  • 30 ml butter
  • 250 ml boiling water

Switch on the grill of your oven. Combine sauces and garlic. Pour over the chicken. Season with salt and black pepper. String chicken onto 4 kebab sticks - 5 pieces each. Pour olive oil in a baking tray and put kebabs in it. Grill for 15 minutes. Turn them over and grill for another 10 minutes. Meanwhile, make the couscous: Heat olive oil in a pan, add vegetables and season with salt and black pepper. Cook until tomatoes burst and beans are tender. Put couscous and butter in a pot. Add boiling water and let stand for 2 minutes. Season with salt and black pepper. Scrape and stir with a fork until loosened. Stir through the vegetables. Serve with kebabs on top.