Ingredients:
– 2 Pounds Chicken Cut into 1″ Cubes
– 1 Cup Balsamic Vinegar
– 1/3 Cup Brown Sugar
– 1 Clove Garlic, Minced
– 1 Large Sprig of Rosemary, Leaves Removed and Chopped
– 12 oz Pearl Couscous
– 15 oz Chickpeas, Drained
– 1/3 Cup Chopped Red Onion
– 2 tbsp Mint, Chopped
– 2 tbsp Parsley, Chopped
– 2 tbsp Extra Virgin Olive Oil
– Salt and Pepper, to taste
Instructions:
1) Stir balsamic vinegar, brown sugar, garlic, and rosemary in a small sauce pan and bring to a boil. Reduce to a simmer and cook for 4-5 minutes. Remove from heat and cool.
2) Pour half of the balsamic mixture over the chicken chunks and allow to marinade for 15 minutes. Preheat grill to 300-325 degrees.
3) While chicken is marinating, cook the couscous according to the package directions. Place in a bowl and add chickpeas, onion, mint, parsley, extra virgin olive oil, and salt and pepper to taste.
4)Thread chicken onto skewers and discard marinade. Grill for 5 minutes, flip and grill for another 5 minutes, basting with a little of the remaining marinade. Grill until chicken is cooked through.
5) To serve, place a mound of couscous on the plate and a skewer or two over the couscous. Drizzle with remaining balsamic marinade, and ENJOY!!!
**Used from our garden: Rosemary, Mint, Red Onion, Parsley
(When we have chickens butchered, we use our own chicken as well)