Chicken-zucchini kebabs with couscous
Chicken-zucchini kebabs with couscous

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 6 boneless, skinless chicken thighs, cut into 4-cm (1½-in.) cubes
  2. 2 large zucchini, cut into 1-cm (½-in.) rounds
  3. 8 wooden skewers
  4. 4 mL (¾ tsp.) each of salt and pepper, divided
  5. 300 ml (1¼ cup) Compliments Unsweetened Pineapple Juice
  6. 30 mL (2 tbsp.) Compliments Cider Vinegar
  7. 30 mL (2 tbsp.) Compliments 100% Pure Canola Oil
  8. 175 mL (¾ cup) dry couscous
  9. 1 mango, peeled and diced
  10. 60 mL (¼ cup) red onion, finely diced
  11. 125 mL (½ cup) fresh Compliments mint, coarsely chopped

Directions

  1. Preheat barbecue to medium-high. Thread skewers through chicken cubes, alternating with zucchini rounds. Sprinkle with 2 mL (½ tsp.) each of salt and pepper 

  2. Whisk together 60 mL (¼ cup) of pineapple juice, the vinegar, oil, and remaining salt and pepper. Measure 30 mL (2 tbsp.) of mixture and brush it onto kebabs. Set remaining vinaigrette aside. Place kebobs on pre-oiled grill. Close lid and grill for 8 to 10 minutes, turning twice. Grill until chicken is well cooked.

  3. In the meantime, bring remaining pineapple juice to a boil in a medium saucepan and then remove from heat. Add couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork. Incorporate the mango, red onion, and mint. Drizzle evenly with remaining vinaigrette and mix well. Serve warm kebabs with the couscous.

Chef’s secret

Soak wooden skewers in water before using.

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