Heat a frying pan over high heat, then toast paprika, cumin and coriander, stirring for 1 minute. Place into a large bowl and combine with olive oil, oregano and 1 tsp salt. Add chicken, tossing to coat. Cover bowl with plastic wrap and refrigerate for 30 minutes.
Meanwhile, to make couscous salad, heat 1 tbsp oil in a large frying pan over high heat. Add couscous and stir for 2 minutes or until lightly browned. Add stock and 250 ml water, and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until couscous is tender and liquid has evaporated.
Transfer couscous to a large bowl, stir in remaining 1 tbsp oil and cool for 10 minutes. Add juice, tomatoes, coriander and parsley. Season with salt and pepper, stirring to combine. Set aside for 30 minutes.
Meanwhile, thread chicken onto 12 skewers and cook on a hot barbecue or chargrill pan over medium heat, turning regularly, for 10 minutes or until cooked through.
Transfer couscous to a platter. Dot with spoonfuls of labneh, then top with skewers. Serve drizzled with extra olive oil.


  • 1 tbsp sweet paprika
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • 60 ml (¼ cup) olive oil
  • 1 tsp dried oregano
  • 1.2 kg chicken breasts, cut into 3 cm cubes
  • Pearl couscous salad
  • 2 tbsp olive oil, plus extra, to drizzle
  • 375 g (2½ cups) moghrabieh (Middle Eastern pearl couscous) (
  • 500 ml (2 cups) chicken stock
  • 1 lemon, juiced
  • 3 firm, ripe tomatoes, chopped
  • 1 bunch coriander, leaves roughly chopped
  • 1 bunch flat-leaf parsley, leaves roughly chopped
  • 250 g labneh