6 wooden skewers

2 chicken breast fillets, chopped into chunks

1 red capsicum, chopped into similar size pieces as the chicken

1/2 cup Paul Newman’s Own Balsamic Dressing

2 tsp fresh parsley, roughly chopped

2 cups couscous, cooked as per packet instructions

1/2 cup cherry tomatoes, roughly chopped

1. Marinate the chicken in half of the Balsamic Dressing for 30 minutes or up to 4 hours.
2. Soak six wooden skewers in water for 10 minutes, then thread the chicken and capsicum onto the skewers and set aside.
3. Preheat grill to medium high and cook for about three minutes on each side or until well cooked.
4. Mix together the parsley, cooked couscous and cherry tomatoes and stir through the remaining dressing. Season to taste.
5. Serve kebabs on a bed of the couscous salad