Dijon Shrimp and Chicken Skewers

• 24 large shrimp, peeled, deveined
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 small red peppers, cut into bite-size pieces
• 1 medium zucchini, halved lengthwise, cut into bite-sized pieces
• 1/2 cup GREY POUPON Dijon Mustard
• 1/2 cup apple juice
• 1 Tbsp. lite soy sauce
• 2 cloves garlic, minced
• 6 cups hot cooked couscous

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.
5. Cover.
6. Refrigerate at least 2 hours to marinate.
7. Preheat grill to medium-high heat.
8. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers.
9. Grill 8 to 10 min.
10. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally.
11. Discard any remaining marinade.
12. Meanwhile, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through.
13. Arrange skewers on serving platter over couscous; drizzle with mustard mixture.

shrimp, boneless skinless chicken breasts, red peppers, zucchini, mustard, apple juice, soy sauce, garlic, couscous

Taken from www.kraftrecipes.com/recipes/dijon-shrimp-chicken-skewers-55387.aspx (may not work)