Apple-Butternut Chicken Kebobs with Rosemary Couscous

From: Emily Hobbs - Ozark, MO

Serves: 8


16 (1-inch) cubes butternut squash
4 (6 ounce) boneless skinless chicken breasts
1 medium Vidalia yellow onion, cut into 1 inch pieces
1/4 cup olive oil
2 teaspoons poultry seasoning
1/2 cup Manischewitz® Original Apple Butter
2 (5.7 ounce) boxes Manischewitz® Chicken Flavor Couscous Mix
1 tablespoon minced fresh rosemary
Black pepper


Preheat oven to 400 degrees F. Soak 8 (12") wooden skewers in cold water for 10 minutes. Poke 2 holes on 2 opposite sides of each butternut squash cube, using a knife. Cut the chicken into 1-inch pieces. Thread squash, chicken and onion onto each skewer; place skewers on a large sheet pan. Stir together 2 tablespoons olive oil and poultry seasoning in a small bowl, and brush mixture evenly over each skewer. Bake the kebabs for 10 minutes at 400 degrees F. Remove pan from oven and brush apple butter evenly over kebabs, then return to oven and bake an additional 8-10 minutes, or until chicken is cooked through and squash is tender. Meanwhile, in a large saucepan, over medium heat, stir together 2 1/2 cups water, the additional 2 tablespoons olive oil, and couscous spice mix, and bring mixture to a boil. Remove pan from heat, stir in couscous and rosemary, cover and allow to sit for 5 minutes. Fluff couscous with a fork before serving.

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