Brilliant raw broccoli couscous with sambal oelek chicken kebabs and tahihi yoghurt sauce
In a bowl mix sambal oelek and olive oil and add the chicken filets. Cover and marinade for at least 1 hour. Soak wooden skewers in water to avoid burning and so the filets come off easily.
Heat up some olive oil in a grilll pan and add the chicken skewers. Grill for about 8-10 minutes.
In a small bowl mix together greek yoghurt, tahini, lime juice, salt and pepper. If the sauce is too thick add a bit of water.
Wash and roughly chop the broccoli. Put it into your highspeed blender and process until it's the size of couscous.
Cook the couscous according to the package instructions.
Wash, pad dry and chop the mint and parsley. Wash the cucumber, remove the cucumber seeds and cut into 1 cm cubes. Was the tomatoes and cut in half. Chop the roasted nuts.
In a big bowl mix the raw broccoli, couscous, parsley, mint, cucumber, cherry tomatoes and nuts. Add olive oil, lime juice and season to taste with salt and pepper.
Divide on your plates, serve with grilled chicken kebabs and the tahini yoghurt sauce. Enjoy!