Chicken and Chorizo Brochetas with Pearled Persian Cous Cous - Spanish Passion Foods & Wines

Ingredients

• 300g Chicken breasts cut into 3cm Cubes
• 2x 70g Mild BBQ Chorizo cut each into 6
• 1x Teaspoon Sweet Paprika
• 1 x Pinch Ground Cumin
• Salt &Pepper
• 2x Dessert spoons Garlic infused olive oil
• 100ml Chipotle Barbaco Sauce
• 40ml Rosemary honey
• Whisk together till smooth
• Place the diced chicken and chorizo in a mixing bowl, add the garlic oil paprika and cumin and mix well.Allow to marinade overnight or a least a couple of hours.
• Spoon any remaining glaze over the skewers and eat while still hot.
• 100g Giant Couscous
• 1x Large round Vine tomato (deseeded and Diced)
• 2x Spring Onion (very finely sliced)
• 40g Pomegranate seeds
• 1x Pinch of Saffron
• juice and zest of 1 lemon
• 20g Coriander (finely chopped)
• 1x Small red onion (finely Chopped)
• 20g Pinenuts(toasted)
• 2x Dessert spoons Lemon infused olive oil
• 1x Teaspoon Nigella seeds