Prepare the chicken: Pat the 600 g chicken breasts dry and cut each into 3–4 even chunks (aim for roughly 3–4 cm pieces). Drying ensures the marinade sticks and promotes a good sear; uniform pieces cook evenly.

Make the marinade: In a bowl combine 4 tbsp olive oil, 4 tbsp fresh lemon juice, 4 tsp sumac, 4 minced garlic cloves, 1 tsp sea salt and the black pepper. Whisk to emulsify — the oil carries the aromatics, the lemon brightens and the sumac adds its characteristic citrusy tartness.

Marinate the chicken briefly: Toss chicken pieces with the marinade, cover and refrigerate 20 minutes (no longer than 30). Why short? The acid in lemon begins to 'cook' and tighten proteins; a short marinade imparts flavor and tenderizes without making the pieces mealy.

Prepare skewers and grill pan: If using wooden skewers, soak them 20–30 minutes to prevent burning. Preheat a grill, grill pan or heavy cast-iron skillet to high until smoking hot (this gives you the quick sear/char that locks juices and delivers flavor).

Thread the chicken: Thread chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. Brush lightly with a touch more olive oil if pieces look dry — this promotes even browning.

Char the chicken: Place skewers over high heat and cook 2–3 minutes per side until well browned and slightly charred in spots, then reduce heat slightly and continue turning until an instant-read thermometer registers 74°C (165°F) at the thickest piece, about 8–10 minutes total depending on heat. High heat initially creates Maillard browning (flavor and crust); lower heat finishes through without burning.

Rest the chicken: Transfer skewers to a plate, brush with a drizzle of the reserved olive oil and let rest 5 minutes. Resting lets juices redistribute so the meat stays moist.

While chicken cooks, toast the couscous: In a medium heavy-bottomed saucepan warm 1 tbsp unsalted butter with 1 tbsp neutral oil (or 1 tbsp olive oil) over medium heat. Add 280 g pearl couscous and toast, stirring, 3–4 minutes until the pearls are fragrant and lightly golden. Toasting develops a nutty layer of flavor and keeps the grains from becoming mushy.

Add the broth and simmer: Pour in 600 ml hot broth, bring to a gentle boil, then reduce to a low simmer and cover. Cook until couscous is tender with a slight bite, about 8–10 minutes depending on brand. Stir once halfway to prevent sticking. Cooking in hot broth ensures even hydration and better flavor penetration.

Finish the vegetables into the couscous: When the couscous is just about done (1–2 minutes remaining), stir in 240 g asparagus tips and 200 g peas, cover again and let them steam in the residual heat for 2–3 minutes — this keeps asparagus bright green and crisp-tender and brings peas to life without overcooking.

Fluff and season the couscous: Remove the pan from heat, uncover and let sit 2 minutes. Fluff with a fork and fold in 4 tsp extra-virgin olive oil, 4 tbsp chopped mint, 4 tbsp chopped parsley, and a pinch of salt and pepper to taste. The herbs and oil added at the end preserve freshness and glossy texture.

Make the minted carrot ribbons: While couscous rests, use a vegetable peeler to shave 320 g carrots into long ribbons. Toss gently with 1 tbsp lemon juice (from the measured juice or a squeeze of a wedge), 1 tbsp olive oil (from your pantry), a pinch of salt and 2 tbsp of the chopped mint. The acid and salt soften the carrots slightly and release aromatic oils from the mint.

Assemble and finish: Pile a generous bed of couscous in the center of each plate, lay two or more chicken skewers on top, and arrange a small nest of minted carrot ribbons at the side. Finish with an extra sprinkle of sumac over the chicken for color and snap, a drizzle of olive oil, and a lemon wedge for squeezing. Serve immediately.

Optional: For a slightly smoky finish, finish the skewers over an open flame briefly or place under a hot broiler for 30–60 seconds per side to deepen char before resting.