Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
STEP 2
Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
STEP 3
Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.