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
Pineapple Passionfruit Pure Fruit Juice, divided
300 mL
2 tbsp
each 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 mint
125 mL
Method
Step 1
Preheat the broiler. Alternately thread the chicken and zucchini onto skewers. Sprinkle with ½ 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.
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