Honey-Sesame Chicken Kabobs Over Fruited Couscous
Recipe from Family Circle

The sweet and spicy marinade clings to the chicken and turns into a tasty glaze on the grilled kabobs. Apricot preserves, hot pepper and ginger provide a spicy sweetness.


Honey-Sesame Chicken Kabobs Over Fruited Couscous


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Prep Time: 20 mins
Total Time: 2 hrs 28 mins
Servings: 6 servings
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Ingredients
 
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  •     Marinade:On Sale
  • 1  tablespoon  dark sesame oilOn Sale
  • 1/3  cup  rice wine OR: dry sherryOn Sale
  • 1/3  cup  reduced-sodium soy sauceOn Sale
  • 3  tablespoons  apricot preservesOn Sale
  • 2  teaspoons  hot-pepper sauceOn Sale
  • 2  cloves  garlic, choppedOn Sale
  • 1  tablespoon  minced fresh gingerOn Sale
  • 2    scallions, trimmed and mincedOn Sale
  • 1  tablespoon  sesame seeds, toastedOn Sale
  • 1/2  teaspoon  Chinese five-spice powder (optional)On Sale
  •     Chicken:On Sale
  • 1-1/2  pounds  boneless, skinless chicken breast halves, cut into 1-inch squaresOn Sale
  • 1    sweet red pepper, cut into 1-inch squaresOn Sale
  • 1    sweet yellow or green pepper, cut into 1-inch squaresOn Sale
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Directions
1.
Marinade: Whisk oil, rice wine, soy, preserves, hot sauce, garlic, ginger, scallions, 1/2 tablespoon of the sesame seeds, and, if using, five-spice powder, in medium-size bowl.
2.
Chicken: Add chicken and peppers to marinade. Cover; refrigerate 2 hours or overnight.
3.
When ready to serve, prepare Fruited Couscous (recipe on www.familycircle.com).
4.
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
5.
Thread chicken on 6 metal skewers, alternating with peppers.
6.
Grill kabobs, turning once, 8 to 12 minutes total, or until cooked through. Arrange couscous and kabobs on plates. Sprinkle top with remaining sesame seeds.
Nutrition information
Calories 150, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 63 mg, Sodium 192 mg, Carbohydrate 5 g, Fiber 1 g, Protein 24 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Couscous
Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with North African roots could hardly be more basic. And it's a cinch to prepare: The fast-cooking variety needs only as long as it takes to soak up boiled water or hot broth -- just a few moments, and it's done.

Recommended Recipe:
Whole-Wheat Couscous with Parmesan & Peas
Whole-Wheat Couscous with Parmesan & Peas

Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.

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