Moroccan chiken with coriander couscous

Ingredients:

- 4 large (skinless and boneless) chicken breasts, cut into 2,5cm cubes
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp each of ground coriander, ginger and cinnamon
- Pinch of cayenne pepper
- 1/4tsp salt
- Juice of 1,5 lemons
- 250g couscous
- 2 tbsp butter
- 2 tbsp chopped fresh coriander, plus extra leaves to garnish
- 100g pitted black olives, chopped
- Black pepper
- Lemon wedges to serve

How to make:

Soak 4 wooden skewers in water for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, salt and 1 tablespoon of lemon juice until the pieces are evenly coated.Preheat the grill to high. Thread the chicken onto the skewers and grill for 8-10 minutes, turning occasionally, until slightly charred, cooked through and tender. Keep warm.Meanwhile, prepare the couscous accprding to the packet instructions, then fluff it with fork. Stir the butter, remaining lemon juice, coriander and olives into the couscous and season. Transfer to serving plates, top with the chicken and drizzle any pan juices over the whole. Serve with the lemon wedges and garnish with coriander.