Shrimp, chicken, red pepper and zucchini are marinated in a mustard, soy sauce and apple juice mixture, grilled on skewers and served with couscous.
What You Need
Original recipe yields 6 servings
24 large shrimp, peeled, deveined
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
2 small red pepper s, cut into bite-size pieces
1 medium zucchini, halved lengthwise, cut into bite-sized pieces
1/2 cup GREY POUPON Dijon Mustard
1/2 cup apple juice
1 Tbsp. lite soy sauce
2 cloves garlic, minced
6 cups hot cooked couscous
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Let's Make It
Mix shrimp, chicken, peppers and zucchini in large bowl. Combine mustard, apple juice, soy sauce and garlic in small bowl. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.
Preheat grill to medium-high heat. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers. Grill 8 to 10 min. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally. Discard any remaining marinade.
Meanwhile, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through. Arrange skewers on serving platter over couscous; drizzle with mustard mixture.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 skewers and 1 cup couscous each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.