Buttermilk chicken skewers with lemon couscous

Buttermilk has been a kitchen staple for a long time, mostly because it does quiet, useful things to meat. It is thin and faintly sour, and the acid in it gently loosens the surface of the chicken so the flavour gets in. That is why a short soak of only twenty minutes is enough here. You don't need a long overnight marinade to get tender strips, and the pesto and garlic have room to make their presence known without overpowering the chicken.

A small tip on the skewers: soak the wooden ones in water for the full fifteen minutes before threading. It sounds fussy, but it keeps the ends from scorching under a hot grill while the chicken is still cooking through. Alternate the chicken with the red pepper and mushrooms so each piece gets a bit of char. Turn them once or twice and you will see the colour build quickly, so keep an eye on them near the end.

The couscous is the part I would not skip. Pouring boiling stock over it and letting it sit covered for five minutes is almost all the cooking it needs. The lemon zest goes in while the grains are still warm, so the oil in the zest releases into the couscous and perfumes every grain. Then the cold rocket and sliced spring onions wilt slightly from the heat and stay peppery. If you have leftover couscous, pack it into a container once it has cooled and keep it in the fridge for a day or two. It makes a decent lunch the next day with a squeeze of fresh lemon and a spoon of yoghurt stirred through.

For something lighter alongside, a bowl of Herby Bulgur Salad with Lemon suits the same lemony, herby mood without feeling heavy. If you want a bright, crunchy side that takes two minutes, Crunchy Bean Sprout and Basil Salad works well with the skewers, and Lemon Parmesan Roasted Asparagus is worth making when asparagus is in season.