Spicy Cajun Jambalaya Kabobs & Couscous

• 1 package of wooden skewers, soaked in water for 10 minutes
• Marinade:
• 1/4 cup olive oil
• 1/2 tsp. dried thyme or 1 tblsp. fresh thyme
• 1 teaspoon salt
• 1 tblsp. finely chopped fresh parsley
• 1 tsp. finely chopped fresh garlic
• 1/4 tsp. crushed red pepper flakes
• For kebabs:
• 1 pound of frozen cooked deveined peeled shrimp, thawed
• 1 pound of turkey kielbasa sausage, sliced in 1/2" slices
• 1 pound of chicken breasts, cut in 1" cubes
• 2 red, green or yellow peppers, cut into 1" dice
• 1 sweet yellow or white onion like Walla Walla, Mayan Sweet, Vedalia, cut into 1" dice
• 2 dozen cherry tomatoes
• Couscous:
• 1 box or package of couscous
• Chicken broth
• 1/4 cup very finely chopped celery stalks including leaves
• 1 tblsp. chopped fresh parsley

1. Prepare marinade by mixing together the olive oil, fresh thyme, salt, fresh parsley, garlic and red pepper flakes.
2. Prepare the meats, shrimp and vegetables and put them in a glass pan. Pour the marinade over them and let stand for 15 minutes.
3. Alternately skewer shrimp, meats and vegetables. Grill on medium hot barbecue grill or indoor/stove top grill, turning often, until chicken is cooked through and shrimp have turned pink, about 10 minutes.
4. While kebabs are grilling, prepare the couscous by following the package directions, substituting any seasoning mix and/or water with the same amount of canned chicken broth and the celery. Cook following the package directions. Fluff with fork and empty into a serving bowl and sprinkle with the remaining fresh parsley.
5. As a compliment to the spicy flavors, serve with a red wine such as vqav Zinfandel or Merlot.

wooden skewers, marinade, olive oil, thyme, salt, parsley, fresh garlic, red pepper, shrimp, turkey kielbasa sausage, chicken breasts, red, sweet yellow, tomatoes, couscous, couscous, chicken broth, celery stalks including leaves, parsley

Taken from www.epicurious.com/recipes/member/views/spicy-cajun-jambalaya-kabobs-couscous-1201020 (may not work)