Fabulous Grilled Thyme & Lemon Marinated Chicken & Halloumi Skewers with Harissa Spiced Cauliflower Couscous

  
Tonight’s Lower Carb Dinner. Fabulous Grilled Thyme & Lemon Marinated Chicken & Halloumi Skewers with Harissa Spiced Cauliflower Couscous. Oh My Gosh Just 5 Propoints for all of this! (3 on F&H!) This is the first time I’ve tried Cauliflower Rice or Couscous & I won’t lie I was very sceptical of trying it, I dislike substitute food in general I like real food but made healthy but I have to throw my hands up & admit I was very impressed, it’s a keeper and I imagine a lifesaver for those days when your propoints just won’t stretch. Now I did season the shish out of it with harissa & lemon but the texture was all there & it was filling, I can not give testimony on how it tastes plain (I’d imagine rank but I probably stand to be corrected again!). The halloumi really really makes this dish but if you’re even more desperate than me before trying to fit into a lovely dress to attend a family wedding then you can double the chicken & omit the halloumi to make it free free free on the filling & healthy plan. Don’t say I’m not good to you! Anyway I’m rambling slightly so here it is in all its glory:  
For the Harissa Spiced Cauliflower Couscous:

1 Cauliflower 

1 to 2 tsp Harissa Paste (depending on how spicy you like food)

1 Lemon

1 Handful Soft Herbs (I used Basil)

Black Pepper (add salt if you wish, I’m avoiding it this week)

For the Lemon & Thyme Marinade:

Juice 1 Lemon

Juice 1 Lime

Black Pepper 

1/4 Tsp Dijon Mustard 

Handful Fresh Thyme Leaves

  
For the Grilled Chicken Halloumi Skewers:

1 Medium Chicken Fillet 

80g Halloumi Cheese 

Red Pepper 

Yellow Pepper

Red Onion

Courgette

Cherry Tomatoes 
Mix all the marinade ingredients well in a bowl together. Dice the chicken into largish chunks & toss into the bowl coating well. Cover, refrigerate & allow to marinate for at least 30 minutes or as long as you can spare on the day. Soak 4 wooden skewers in a large baking tray of water, this stops them from burning whilst cooking. Chop all the skewer vegetables except the courgette into equally sized medium chunks. Slice the courgette lengtwise with a vegetable peeler. Arrange the chicken, halloumi & veg chunks onto the soaked skewers & concertina the courgette into a fab shape before skewering onto 4 skewers. You should get approximately 3 medium chicken chunks & 2 medium halloumi chunks per skewer depending on the size you’ve cut them. Sprinkle over some more thyme & black pepper & set aside covered & refrigerated until ready to grill. Heat a large griddle pan & spray it with oil. Grill the skewers for 15 to 20 minutes turning occasionally or until the chicken is cooked & the halloumi is roasted (If you’re not familiar with halloumi you can grill this cheese it doesn’t melt & holds its shape) Meanwhile place the washed chopped cauliflower florets into a food processor (you may need to do this in batches) pulse until fine like couscous. Heat another pan & spray with oil. Gently fry the cauliflower cous cous for 5 to 8 minutes until heated through & add the harissa & the juice of a lemon (as much as desired to moisten & flavour the couscous, add half & if still a bit dry add more) Mix well over the heat for a few minutes & add the chopped basil just before serving. Plate up the couscous & top with two skewers per person, add a lemon quarter for garnish/squeezing over & Enjoy! 

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Harissa Spiced Griddled Chicken with Creamy Coriander, Bacon & Red Onion Roasted Baby Potatoes & Sugar Snap Peas

  If you’re not familiar with Harrisa it is a Tunisian Hot Chilli Paste & where ingredients like these were once hard to come by, with the popularity of cooking now a days they are readily available almost everywhere. This is a nice easy recipe for a Saturday Night Tasty Dinner. Serves 4 at just 9pp for the lot of free free free on F&H! How good is that! Hope you enjoy!   

4 Chicken Fillets

4 Tbsp of Fat Free Fromage Frais 

3 tsps Harissa Paste

Pinch of ground Cumin 

Pinch of ground Coriander 

600g Baby Potatoes 

4 Bacon Medallions 

1 Small Red Onion

60g Lightest Philadelphia Cream Cheese

A Dash of Skimmed Milk 

1/2 tsp Dried Coriander 

Salt & Black Pepper 

Sugar Snap Peas   Lay Clingfilm over your chopping board & place the Chicken Fillets on it with a little space inbetween. Lay another sheet of clingfilm over the top & lightly bash the Chicken with a meat mallet until slightly flattened. Mix the Yoghurt, Harissa, Cumin & Ground Coriander in a bowl & season with salt and pepper. Coat the chicken fillets with the marinade & place on a plate, cover & refrigerate until needed. Halve the baby potatoes & place in a baking tray sprayed with sprayoil, season with salt and pepper & the dried coriander. Bake in a preheated oven at 200c for 40 minutes adding the chopped red onion for the last 20 minutes. Fry the Chicken for 5 to 6 minutes each side or until cooked through on a well heated sprayed griddle pan just before the potatoes are cooked. Meanwhile chop the bacon medallions into small pieces and fry in a sprayed pot that is big enough to hold the potatoes 5 or 6 minutes before the potatoes are cooked. Also pop your sugar snap peas into boiling water 5 minutes before end of cooking time. Pop the cream cheese & milk into the bacon pot & stir until melted down into a creamy sauce, add the potato & onion mix stirring lightly. Serve all together resting the chicken for a few minutes to let the juices penetrate back into the meat keep the potatoes on a low heat stirring often during this time. Serve immediately & Enjoy!