Ckicken Kebabs with Pinneapple Couscous

One of my husbands favorite things to eat is kebabs. I love them too, but they are a little time consuming so I don't make them often. The original recipe is for pork, but I prefer chicken and it calls for long grain rice, but I prefer couscous to rice any day. I took the authors suggestion to marinate the meat for at least 30 minutes. I think that if I make it again, I would also brush the kebabs with some marinade during cooking to impart more flavor. I also think that lime juice would be a really nice addition to the marinade.

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Ingredients:

For the kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c honey, warmed
1 lb chicken, cut into 1" chunks
salt and pepper
2 bell peppers (I used red), cut into 1" pieces
1 onion, cut into 1" chunks

For the couscous:
1 box couscous, cooked according to box directions
2 scallions, thinly sliced
1 tbsp cilantro, finely chopped
1 8 oz can pineapple tidbits, drained
1 tsp fresh ginger

Directions:
In a medium bowl, combine the reserved pineapple juice with the honey. Mix well. Season the chicken with salt and pepper and add to the marinade. Toss well to coat the chicken and refrigerate for 30 minutes.

To assemble the kebabs, alternately thread the chicken, onion and bell peppers onto skewers. Brush with any of the remaining marinade. Grill until the chicken is cooked and the peppers begin to char, about 10-15 minutes.

Meanwhile, to make the couscous, cook according to package directions. Once cooked, mix in the scallions, pineapple, cilantro and ginger. Season with salt and peeper to taste. Fluff with a fork. Serve with lime wedges, if desired.