Grilled Chicken and Veggie Kabobs with Couscous

Ingredients

• Chicken breast 5 oz
• Bell peppers 1 cup
• Zucchini 1 cup
• Cooked couscous 3/4 cup
• Olive oil 1 tbsp
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the Ingredients. Wash the bell peppers and zucchini thoroughly. Cut the chicken breast into 1-inch cubes. Cut the bell peppers into 1-inch pieces and slice the zucchini into 1/2-inch thick rounds. This ensures even cooking on the grill.
   Tip: Use a sharp knife to make clean cuts and avoid squashing the vegetables.
2. Marinate the Chicken and Vegetables. In a bowl, combine half of the olive oil, lemon juice, salt, and black pepper. Add the chicken cubes, bell peppers, and zucchini. Toss everything gently to coat evenly. Let it marinate for 10 minutes to enhance flavor.
   Tip: If you have more time, marinate for up to 30 minutes for deeper flavor.
3. Prepare the Skewers. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning. Thread the marinated chicken and vegetables alternately onto the skewers, leaving a little space between pieces for even cooking.
   Tip: Alternate colors and textures on the skewer for an appealing presentation.
4. Grill the Kabobs. Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes until the chicken is cooked through and vegetables are tender.
   Tip: Use a meat thermometer to check that chicken reaches 165°F (74°C) for safe consumption.
5. Prepare the Couscous. While the kabobs are grilling, warm the cooked couscous in a microwave or on the stovetop with a drizzle of the remaining olive oil and a pinch of salt. Fluff it gently with a fork to separate the grains.
   Tip: Add a squeeze of lemon juice to the couscous for extra brightness.
6. Serve. Place the warm couscous on a plate and lay the grilled chicken and veggie kabobs on top or alongside. Optionally, garnish with fresh herbs like parsley or a wedge of lemon.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Soak wooden skewers in water before grilling to prevent burning.
• Cut ingredients uniformly to ensure even cooking.