Chicken & Zucchini Kabobs with Tropical Couscous
Prep Time
Serves
Cooking Mode
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
¾ tsp each salt and pepper, divided
1 ¼ cups Compliments Balance Pineapple Passionfruit Pure Fruit Juice, divided
2 tbsp each Compliments Cider Vinegar and canola oil
¾ cup dry couscous
1 mango, peeled and diced
¼ cup finely diced red onion
½ cup coarsely chopped fresh Compliments Mint
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
¾ tsp each salt and pepper, divided
1 ¼ cups Compliments Balance Pineapple Passionfruit Pure Fruit Juice, divided
2 tbsp each Compliments Cider Vinegar and canola oil
¾ cup dry couscous
1 mango, peeled and diced
¼ cup finely diced red onion
½ cup coarsely chopped fresh Compliments Mint
Directions
1Preheat 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.
2Whisk 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.
3Meanwhile, 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.
Tips
1
Fruit juice adds a hint of sweetness and 60% of your daily dose of vitamin C
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Personal Note
Personal Note
