Food Recipes Chicken Skewers With Almond Couscous and Kale 5.0 (1) 2 Reviews Here’s a quick chicken dinner that’s great for a dinner party. To serve family style: arrange the charred kale and couscous on a platter with the skewers piled on top. (Any chicken drippings will be welcome on the pilaf.) Before cooking off the skewers, you’ll marinate the chicken, ensuring every bite is juicy, tender, and flavorful. Pay homage to the Moroccan-inspired flavors by serving fresh mint tea alongside dessert. Shopping tip: Lacinato kale is sometimes called dinosaur or Tuscan kale. In a pinch, curly kale will work, but lacinato’s flat leaves make grilling easier. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on February 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 40 mins Yield: 4 servings Ingredients ¼ cup fresh lemon juice (from 1 large lemon) 1 ½ teaspoons ground cumin 1 ½ teaspoons paprika 6 tablespoons plus 1 tsp. olive oil, divided 5 cloves garlic, finely chopped, divided 1 ¼ pounds boneless, skinless chicken breasts, cut into 1½-in. pieces ¾ cup couscous ⅓ cup toasted sliced almonds 1 ¾ teaspoons kosher salt, divided 1 8-oz. bunch lacinato kale Directions Stir together lemon juice, cumin, paprika, 5 tablespoons oil, and two-thirds of the garlic in a large bowl; reserve 2 tablespoons in a small bowl and set aside. Add chicken to large bowl; toss to coat. Marinate at room temperature, tossing occasionally, for 15 minutes. Meanwhile, heat 1 tablespoon oil in a small pot over medium-high. Cook couscous with remaining garlic, stirring often, until fragrant, about 1 minute. Add ¾ cup water and bring to a boil. Remove from heat; cover and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with a fork; stir in almonds and ½ teaspoon salt. Heat a grill pan over medium-high. Thread marinated chicken onto 4 8-inch skewers; season with 1 teaspoon salt. (Discard marinade.) Grill skewers, turning often, until chicken is lightly charred and cooked through, 8 to 12 minutes. Transfer to a plate. Mix kale with remaining 1 teaspoon oil in a large bowl. Add to grill pan and cook, turning once, until charred, about 30 seconds per side. Transfer to a cutting board. Remove and discard kale stems; cut leaves into large pieces. Toss kale with reserved lemon juice mixture and remaining ¼ teaspoon salt in a bowl. Serve with skewers and couscous. Rate it Print