Recipe: Citrus Marinated Kabobs with Couscous

Kabobs are a simple way to feed your family a quick and healthy meal. All you have to do is cut up some fresh ingredients and let your family do all the work. Let them skewer their sticks with their favorite items, marinate them quickly in a simple sauce and either throw them on the grill or place them under your broiler.

Citrus Marinated Kabobs with Couscous
Makes 4 servings

For Marinade:

• 1 cup fresh citrus juice, such as lemon, lime, or orange
• 1 cup extra-virgin olive oil    
• 2 tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• 1½ teaspoons kosher or sea salt
• 1 teaspoon ground black pepper

For Kabobs:

• 1 pound boneless skinless chicken breasts, cut into 1½-inch cubes
• 1 pound sirloin steak, cut into 1½-inch cubes
• 2 small red onions, cut into 1½-inch pieces
• 2 red peppers, cut into 1½-inch pieces
• 1 pint cherry or grape tomatoes
• 1 pint mushrooms, halved

For Couscous:

• 2 cups low-sodium chicken broth
• 1½ cups couscous
• 1/3 cup dried currants

1. Whisk the citrus juice, olive oil, rosemary, salt, and pepper together until combined. Reserve 2/3 cup of the marinade, set aside, and pour the remaining marinade into a large baking dish. Thread chicken or steak onto skewers alternating with the vegetables and add the kabobs to the baking dish, making sure that they are fully coated with the marinade. Cover the baking dish with plastic wrap, and marinate in the refrigerator for about half an hour.

2. Heat grill, or gill pan, over medium-high flame and lightly oil the grates, or heat broiler to high. Grill or broil the kabobs, turning once, until fully cooked, 12 to 14 minutes. Transfer to a large platter to serve.

3. For the couscous, bring the broth to a boil, remove from heat, and stir in the couscous and currants. Cover and let stand until the couscous has completely absorbed the liquid, 5 to 8 minutes. Stir in the currants and the reserved citrus marinade.

4. Serve the kabobs over a bed of couscous.

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