Chicken, Plum And Red Onion Kebabs

• 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

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

vegetable oil, apricot, rice wine vinegar, soy sauce, chicken, red onion, extra virgin olive oil, couscous, almonds

Taken from www.food.com/recipe/chicken-plum-and-red-onion-kebabs-305106 (may not work)