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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 ears fresh corn, shucked,cut into 2 inch pieces |
1 onion, peeled,cut into eighths |
1 green bell pepper, seeded,cut into 1 inch pieces |
1 tablespoon canola oil |
salt |
ground black pepper |
1 package barbecue-seasoned boneless chicken breasts, cut into 1 inch cubes (about 1 pound) |
2 cups cooked couscous |
Directions:
1. Prepare outdoor grill for cooking or preheat broiler.
2. Toss corn, onion and bell pepper with oil; season with salt and pepper.
3. On metal skewers, thread alternate pieces of chicken and vegetables, making sure not to crowd chicken.
4. On grill, over medium-hot cells, or on broiler pan 5 to 6 inches from heat source, cook kabobs until chicken is cooked through and vegetables are tender, about 15 to 20 minutes, turning occasionally.
5. Serve on a bed of couscous.
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