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; to taste
ground black pepper; to taste
1 package barbecue-seasoned boneless chicken; fresh
--cut into 1-inch cubes
--about 1 pound
2 cups cooked couscous
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. 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. Serve on a bed of couscous.
Makes 4 servings. Preparation time: About 20 minutes. Cooking time: About 15 to 20 minutes.
Per serving: About 288 cal, 24 g pro, 35 g car, 6 g fat, 19% cal from fat, 44 mg cholesterol, 743 mg sod, 6 g fiber.
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