Dijon Shrimp and Chicken Skewers

Ingredients

• 0.5 cup apple juice 
• 6 cups couscous hot cooked
• 0.5 cup grey poupon dijon mustard 
• 2 cloves garlic minced
• 2 small pasilla peppers red cut into bite-size pieces
• 24 large shrimp deveined peeled
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 1 Tbsp lite soy sauce 
• 1 medium zucchini halved lengthwise cut into bite-sized pieces

Equipment

• bowl
• sauce pan
• grill
• skewers

Directions

1. Mix shrimp, chicken, peppers and zucchini in large bowl.
2. Combine mustard, apple juice, soy sauce and garlic in small bowl.
3. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use.
4. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.
5. 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.
6. 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.