Goblin Kabobs

Prep time: 10min
Total time: 30min
Serves 4
6
boneless skinless chicken thighs, cut into 1 1/2-in. (4 cm) cubes
2
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
1/4 of the recipe
calories
490
fat
16 g
saturated fat
3 g
carbs
56 g
protein
36 g
cholestrol
105 mg
fibre
4 g
sodium
560 mg

Directions

  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.

  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.

  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.

Tip

Fruit juice adds a hint of sweetness and 60% of your daily dose of vitamin C.