Ingredients
Instructions
- 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.
Recipe Variation
Alternatively, use larger Pearl Couscous in place of Moroccan Couscous. Learn the difference between the two in our guide to couscous including pearl couscous nutrition and much more!
RiceSelect® Orzo is another great option in place of couscous to serve over an orzo salad recipe.
For something more Mediterranean, why not try a risotto made with our Arborio rice. You can find plenty of advice on cooking Arborio Rice on our website.
