Grilled Chicken and Veggie Kebabs with Couscous

Ingredients

• chicken breast 6 oz
• mixed vegetables 1 cup
• couscous 0.5 cup
• olive oil 1 tsp
• lemon juice 1 tbsp
• salt to taste
• black pepper to taste

Method

1. Prepare the ingredients. Wash the vegetables thoroughly. Cut the zucchini, bell peppers, and onion into bite-sized pieces. Cut the chicken breast into cubes about 1 to 1.5 inches in size. This size helps the chicken cook evenly on the grill.
   Tip: Use a sharp knife for clean cuts and to avoid squashing the vegetables.
2. Preheat the grill or grill pan. If using an outdoor grill, preheat it to medium-high heat. For indoor cooking, heat a grill pan over medium-high heat until hot. This ensures a nice sear and prevents sticking.
   Tip: Lightly oil the grill grates or pan with a paper towel dipped in oil to prevent sticking.
3. Assemble the kebabs. Thread the chicken cubes and mixed vegetables alternately onto skewers. Leave a little space between pieces so heat can circulate and cook the food evenly.
   Tip: If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
4. Season and grill the kebabs. Brush the kebabs lightly with olive oil and season with salt and freshly ground black pepper. Place them on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to cook all sides evenly. The chicken is done when its internal temperature reaches 165°F (75°C) and juices run clear.
   Tip: Use tongs to turn the kebabs gently to avoid breaking the pieces.
5. Prepare the couscous. If you haven't cooked the couscous yet, bring 1/2 cup of water to a boil, add a pinch of salt, then stir in 1/2 cup of couscous. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
   Tip: Fluffing the couscous prevents clumping and makes it light and fluffy.
6. Finish and serve. Once the kebabs are cooked, remove them from the grill and squeeze fresh lemon juice over the top for brightness. Plate the kebabs alongside the couscous and drizzle the couscous with the remaining olive oil if desired.
   Tip: Serve immediately while hot for the best flavor and texture.

Pro tips

• Soak wooden skewers in water for at least 20 minutes before grilling to prevent them from burning.
• Cut ingredients into uniform sizes to ensure even cooking.
• Use a meat thermometer to check chicken doneness for safety and juiciness.