Prepare to marinade by putting two tablespoons of Carandini Bianca Sweet White Vinegar, four tablespoons of extra virgin olive oil, a pinch of salt and some ground black pepper in a large bowl.
Cut the chicken breast into medium sized cubes. Put the cubes of chicken into the bowl, mixing with the marinade, and leave in the fridge for at least half an hour.
Meanwhile, stir-fry in a pan with EVOO shelled peas and snow pieces for 5 minutes. At the end add the slice of cucumber into rounds.
Thread the marinated chicken cubes onto wooden skewers and cook on a very hot grill. Grill on all sides until the meat is golden and fully cooked.
Cook the couscous according to the instructions on the packet. Leave to one side. Add the vegetables to the couscous, along with a drizzle of extra virgin olive oil if necessary and mix so that all of the ingredients are combined well.
Chop the parsley finely and mix it with a tablespoon of extra virgin olive oil and a teaspoon of Carandini Bianca Sweet White Vinegar. Add a pinch of salt and some ground black pepper. Mix well and drizzle the dressing over the cooked chicken skewers. You could also add a clove of crushed garlic to the dressing if desired.
Serve the chicken skewers hot, accompanied by the couscous salad and some lemon or lime wedges as preferred.