8 boneless, skinless chicken thigh, cut into 1-inch pieces
1 tablespoon paprika
1 tablespoon cumin
1 chime pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
2 tablespoons olive oil
legitimate salt and dark pepper
1 10-ounce box couscous
new mint, torn, for serving
Splash 8 wooden sticks in water for no less than 10 minutes. Heat oven.
Season the chicken with the paprika and cumin. String onto the sticks with the chime pepper and zucchini. Shower the chicken and vegetables with the oil and season with ½ teaspoon salt and ¼ teaspoon dark pepper. On a rimmed preparing sheet, cook the kebabs, turning once, until the chicken is cooked through, 15 to 18 minutes.
In the interim, put the couscous in an extensive bowl and pour 1½ containers hot faucet water unbelievable. Cover and let stand for 5 minutes; cushion with a fork. Sprinkle with the mint and present with the keba