Garlicky chicken kebabs with fennel-spiced couscous
Reduced-sodium chicken broth
Unsweetened lime juice
Uncooked whole wheat couscous
2 Tbsp, fresh, chopped
2 tsp, grated
Uncooked boneless skinless chicken breast(s)
1½ pound(s), cut into 1 1/2-inch chunks
3 medium clove(s), minced
1½ Tbsp, crushed
- Spray the broiler rack with nonstick spray and preheat the broiler.
- Bring the broth and lime juice to a boil in a medium saucepan; add the couscous, cilantro, and lime zest. Remove the saucepan from the heat. Let stand, covered, 5 minutes, then fluff with a fork; keep warm.
- Combine the remaining ingredients in a medium bowl and toss to coat the chicken evenly. Thread the chicken on 4 (10- to 12-inch) metal skewers (if using wooden skewers, soak in water 30 minutes) dividing it evenly. Place the skewers on the broiler rack and broil 5 inches from the heat, turning occasionally, until the chicken is cooked through, about 8 minutes. Serve with the couscous. Yields 1 kebab and 3/4 cup couscous per serving.