lemony chicken and grape skewers with a side of cranberry pistachio Israeli couscous

When I came across this chicken recipe I loved the idea of grilling grapes. I am really ready for spring to begin here in the northeast so I thought I'd give this recipe a go.  I am thrilled I did!  What a tasty, fresh, and fun way to have chicken.
My daughters loved it as well as the couscous.  Couscous is such a fun food too and it tastes delicious served warm or room temperature.  


lemony chicken and grape skewers ~adapted from a recipe from Ellie Krieger's So Easy cookbook

2 tbs. olive oil

zest of one fresh lemon

juice of one fresh lemon

2 garlic cloves minced

1/2 tsp. ground coriander seeds

1 tsp. cumin

1/2 tsp. salt

1 pound of boneless, skinless chicken breasts (I used organic) cut into 1 inch cubes

about 16 8-inch wooden skewers

about 1 cup seedless grapes (I made this using red grapes)

lemon wedges (optional)

In a shallow container with a lid, whisk together the olive oil, lemon zest, lemon juice, garlic, coriander, cumin and salt.  Add the chicken to this marinade cover, and place in refrigerator for at least 30 minutes or up to 4 hours. Marinading the chicken longer than 4 hours will cause the chicken breast to break down a bit and this will not taste very good.  

While the chicken is marinading soak the wooden skewers in another shallow dish or resealable plastic bag.  

Prepare your grill and thread the skewers, alternating chicken with the grapes.  I was able to get 3 grapes and 3 pieces of chicken per skewer but, if you use a longer skewer you may be able to get 4 of each on it.  

Grill on medium-high heat for about 3-4 minutes per side, or until it is completely cooked. 

For an extra lemon kick, serve with lemon wedges.

Side dish: 

cranberry pistachio Israeli couscous 

2 T. extra-virgin olive oil

1/2 chopped red onion

1 box Trader Joe's Israeli couscous

2 cups chicken broth (I used low-sodium, organic)

1/2 tsp. garlic powder

1/2 tsp. Trader Joe's 21 seasoning salute

1/3 cup dried cranberries

1/3 cup unsalted pistachios

Add the olive oil to a medium saucepan over medium heat.  When pan is heated, add the chopped onion and saute until tender, about 4 minutes, then add the entire box of Israeli couscous.  Stir frequently until it is golden brown.

Add the garlic powder, 21 seasoning salute, and chicken broth to the pan and bring to a boil.  

Reduce heat to a low simmer and cover for approximately 12 minutes or until the couscous is cooked and the chicken broth is absorbed.

About half-way through the cooking time add the dried cranberries.

When this is finished cooking stir in the pistachios.

Season to taste with salt and pepper.

We served this along with a green garden salad.