Preheat the oven to 180°C.
Onto each skewer add a piece of chicken, a cherry tomato, a piece of pineapple, red onion and alternating colours of peppers cut into squares - and repeat until the skewer is full (Be sure to leave about 3-4cm open on each side of the skewer - to allow the kebabs to balance over the salad).
Place onto a sheet pan, baste each skewer with the Knorr Balsamic and Pineapple dressing and bake in the oven for 12-15minutes.
Place the cous cous in a bowl.
Dissolve the Knorr Vegetable Stock pot in the boiling water, add the olive oil then pour over the cous cous then cover and allow to steam for 5 minutes. Add the lemon zest and fluff with a fork.
Take 4 bowls and fill half a bowl with some of the couscous and fill the other half of the bowl with mixed salad leaves, cucumber ribbons, carrot ribbons and toasted cashews. Serve with a wedge of lemon and top with a generous drizzle of Knorr Balsamic and Pineapple dressing and crumbled feta chunks.
Place two skewers over the top of the bowl for each person to add to their salad. ENJOY!