For the marinade:
35g Ocean Spray® Smooth Cranberry Sauce
1 tbsp ready chopped ginger
zest of 1 orange
2 tbsp olive oil
For the kebabs:
1 large skinless, boneless chicken breast, diced
2 large chestnut mushrooms
1 small courgette, cut into chunks
1 small red pepper, deseeded and cut into chunks
1 small red onion, peeled and cut into wedges
For the couscous:
125g cous cous
2 tbsp chopped parsley
zest and juice of 1 small orange
1 tsp white wine vinegar
1 tbsp olive oil
Sea salt and black pepper
Parsley to garnish
Mixed salad leaves
Pre heat a ridged griddle pan.
Mix together the marinade ingredients in a bowl.
Add the prepared chicken and vegetables and toss well, coating in the marinade.
Push the chicken and vegetables onto 2 long skewers. Place the skewers on the griddle pan and sear for 30 minutes, turning occasionally. (cover with a domed casserole lid or foil to speed up cooking time).
Meanwhile, place the cous cous in a bowl and pour over 225 ml boiling water or enough to cover the cous cous by 3 cm. Season with salt and pepper. Stir once and cover the cous cous with a tea towel. Leave to stand for 20 minutes.
Remove the cloth and stir in the parsley, orange juice and zest, vinegar and olive oil. Season to taste.
Spoon onto plates and top with the kebabs. Serve garnished with parsley and a salad garnish.
TIP: If cooking on the BBQ, place the skewers on the grill above the coals and cook for 20 minutes, turning occasionally.