Tuscan Chicken with Lemon Couscous

In celebration of Sue's birthday, Brian and I made dinner tonight on the Plum. This is a new recipe from the American Heart Association. If you didn't know it is heart healthy ("HH," as Brian refers to it), you'd never know. Big flavors in a nice, easy, delicious meal!

Enjoy!

Ingredients:

• Zest of one lemon, divided
• 2 Tbsp fresh lemon juice
• 1 Tbsp  chopped fresh rosemary or 1 tsp dried
• 1 Tbsp olive oil
• 2 medium garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 lb boneless, skinless chicken breasts, cut into 16 cubes
• 16 whole crimini mushrooms, stemmed and cleaned
• 1 medium red bell pepper, cut into 16 pieces
• 16 cherry tomatoes
• 1 small onion, quartered, then chopped in eigths
• cooking spray
• 1 box parmesan couscous
• 1 1/4 C chicken stock
• 2 scallions, diced

Method:

1. In a large freezer bag, stir together 1/2 the lemon zest, lemon juice, rosemary, oil. garlic, oregan and red pepper flake.
2. Add the chicken and stir to coat.
3. Refrigerate at least 15 minutes or up to 8 hours. (Turn several times if marinating longer than 30 minutes.)
4. When ready to cook, preheat grill on medium high.
5. Drain the chicken and discard the marinade.
6. Alternately thread chicken and vegetables onto 4 metal skeweres.
7. Lightly spray all sides with cooking spray.
8. Grill the kebobs 2 - 3 minutes on each side (8 - 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender.
9. Meanwhile, cook the couscous according to the package directions, using the chicken stock instead of water. When done, fluff with fork, adding in the remaining zest and half of the scallions.
10. Serve kebobs over the couscous, and garnish with remaining scallions.