Pop the skewers into a bowl or glass of water and set them aside to soak. This will help to stop them catching and burning when you grill the kebabs.

Squeeze the juice from the lime into a mixing bowl or dish. Peel and finely grate the garlic and ginger. Add ¾ of the sweet Thai sauce (keep the rest for later) with 1 tsp oil and a pinch of salt and stir together to make a marinade. Add the diced chicken breast and turn to coat in the marinade. Set aside for 10 mins.

While the chicken marinates, peel the red onion and slice it into 8 wedges. Halve the green pepper and scoop out the seeds and white pith, then roughly chop the pepper. Line a baking tray or grill pan with foil, and if your grill pan came with a wire rack, set that on top.

Fill and boil your kettle. Tip the couscous into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, then cover the bowl with a plate and set aside for 10-15 mins to soak. The couscous will absorb the water and become tender.

While the couscous soaks, heat your grill to high. Thread the chicken, red onion and green pepper onto the skewers. Lay them on the wire rack or directly on the foil, and if there are any extra pieces of chicken or veg, spread them out on the tray around the skewers. Slide under the grill and cook for 10-15 mins, turning once, till the chicken is cooked through and the veg are just tender and lightly charred.

Fluff the couscous with a fork and divide it between 2 warm plates. Add the chicken skewers and garnish with coriander leaves to serve, drizzled with the last of the sweet Thai sauce.