Turkey Kebabs With Couscous

• 4 (3.5 oz) turkey breasts, each cut into 6 pieces
• 5 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp honey
• 1 lb winter squash, peeled, seeded, cut into large chunks
• 3.5 oz eggplant, cut into large chunks
• 8 oz couscous
• 2 cups hot vegetable stock
• 1 (13.5 oz) can chickpeas, drained, rinsed
• 1 tbsp wholegrain mustard
• 3 tbsp fresh flat-leaf parsley leaves, chopped
• 2 None zucchini, trimmed, cut into thick slices

1. Combine turkey, vinegar, olive oil and honey. Set aside to marinate for 30 mins. Meanwhile, cook squash in boiling salted water for 4 mins. Add eggplant and cook for 1-2 mins, until squash is just tender. Drain.
2. Place couscous and 2 tsp salt in a bowl. Cover with hot stock then set aside for 10 mins. Fluff up with a fork. Mix in chickpeas, mustard and parsley. Transfer to a steamer basket lined with parchment paper. Steam for 25-30 mins.
3. Thread turkey onto skewers along with squash, eggplant and zucchini. Broil for 25 mins, turning occasionally and basting with marinade until browned and cooked through. Serve with couscous.

turkey breasts, balsamic vinegar, olive oil, honey, winter, eggplant, couscous, chickpeas, wholegrain mustard, parsley, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/30125 (may not work)