Chicken, Plum And Red Onion Kebabs - cooking recipe

Ingredients

1/2 cup vegetable oil
1/3 cup apricot jam
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 1/2 lbs boneless skinless chicken thighs, quartered
8 plums, quartered lengthwise (about 2 pounds)
1 red onion, quartered lengthwise and halved crosswise
1 tablespoon extra virgin olive oil
1 (10 ounce) box plain instant couscous
1/3 cup sliced almonds, toasted

Preparation

In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
Preheat a grill or grill pan to medium.
Thread the chicken, plums and onion onto 8 skewers.
Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.