Chicken Skewers With Parsley And Caper Couscous

• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano leaves
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 1/3 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
• 1 1/2 cups couscous
• 1 1/2 cups reduced sodium chicken stock
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tbsp baby capers
• 8 None wooden skewers, soaked in cold water
• 1 None lemon, cut into wedges

1. Combine oil, thyme, oregano, cumin and cayenne pepper in a large bowl. Add chicken and toss to coat. Refrigerate, covered, for 20 mins.
2. Meanwhile, place couscous in a large bowl and pour in stock. Let stand, covered, for 10 mins, or until liquid has absorbed. Fluff with a fork to separate grains. Stir in parsley and capers. Season to taste.
3. Preheat the broiler to high. Thread chicken pieces and a lemon wedge onto each skewer. Broil for 3-5 mins each side, until cooked through. Serve with couscous.

olive oil, thyme, oregano, ground cumin, cayenne pepper, chicken breasts, couscous, chicken stock, parsley, capers, wooden skewers, lemon

Taken from recipes-plus.com/api/v2.0/recipes/33979 (may not work)