Chicken & Zucchini Kabobs with Tropical Couscous

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 6 boneless skinless chicken thighs, cut into 1 1/2-in. (4 cm) cubes
  • 2 large zucchini, cut into 1/2-in. (1 cm) thick rounds
  • 8 skewers
  • 3/4 tsp each salt and pepper, divided 4 mL
  • 1 1/4 cups Compliments Balance Pineapple Passionfruit Pure Fruit Juice, divided 300 mL
  • 2 tbsp each Compliments Cider Vinegar and canola oil 30 mL
  • 3/4 cup dry couscous 175 mL
  • 1 mango, peeled and diced
  • 1/4 cup finely diced red onion 60 mL
  • 1/2 cup coarsely chopped fresh Compliments Mint 125 mL

Directions

  • Step 1

    Preheat the broiler. Alternately thread the chicken and zucchini onto skewers. Sprinkle with 1/2 tsp (2 ml) each salt and pepper. Arrange on a lightly greased rack, set on a foil-lined baking sheet.

  • Step 2

    Whisk 1/4 cup (60 ml) of the juice with the vinegar, oil and remaining salt and pepper. Measure out 2 tbsp (30 ml) and brush over the kabobs. Reserve remaining dressing. Broil, turning as needed, for 10 to 12 min. or until chicken is cooked through.

  • Step 3

    Meanwhile, bring the remaining juice to a boil in a medium saucepan; remove from the heat. Stir in the couscous, cover and let stand for 5 min. Fluff with a fork. Stir in the mango, red onion and mint. Drizzle evenly with the remaining dressing and toss to combine. Serve kabobs warm with couscous.

Tip

Fruit juice adds a hint of sweetness and 60% of your daily dose of vitamin C

Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 490
  • Fat 16 g
  • Carbs 56 g
  • Protein 36 g
  • Cholesterol 105 mg
  • Fibre 4 g
  • Sodium 560 mg