Moroccan Chicken Kabobs with Couscous Recipe


  • 1 cup, uncooked Original Couscous
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 teaspoons cumin
  • 1 teaspoon sesame oil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1 1/4 lbs boneless, skinless chicken breast, cut into 2-inch pieces
  • 2 medium zucchini, sliced into thin rounds
  • 1 1/4 cups chicken broth
  • 1 tablespoon butter
  • 1/4 cup roasted red pepper, finely chopped
  • 1/4 cup toasted pecans, chopped
  • optional orange slices for garnish


  • In medium bowl, mix together lemon juice, ginger, cumin, sesame oil, coriander, paprika, and cinnamon. Add chicken, cover and refrigerate at least 30 minutes.
  • Loosely thread 4 skewers, with chicken. (If using wooden skewers, soak in warm water for 30 minutes to prevent burning.)
  • Brush lightly with vegetable oil; sprinkle with salt and pepper. Arrange on broiler pan sprayed with nonstick cooking spray and place in oven.
  • Broil about 4 inches from heat, turning occasionally, about 12 minutes or until fork can be inserted in chicken with ease. Meanwhile, lightly steam zucchini until crisp-tender and keep warm.
  • In medium saucepan over high heat, combine chicken broth and butter and bring to a boil; stir in couscous.
  • Remove from heat, cover and let stand 5 minutes. Stir in red peppers and pecans.
  • Arrange zucchini on platter, top with couscous and then the kabobs. Garnish with orange slices if desired.
  Courtesy of National Chicken Council and the U.S. Poultry & Egg Association