Chicken Kabobs with Peaches and Couscous

Chicken Kabobs with Peaches and Couscous
Lightly Steamed Cabbage

Ingredients:
10 skinless chicken breast tenderloins
1 Tbsp sesame oil
½ cup rice wine vinegar
1/3cup soy sauce
¼ cup peach preserves
½ tsp Chinese Five Spice powder
Dash of hot sauce
1 can chicken broth
2 cups couscous
1 fresh peach, peeled and chopped
1 red bell pepper, cut into chunks
½ head of cabbage, chopped

In the morning:
Mix the sesame oil, vinegar, soy sauce, peach preserves, Five Spice powder, and hot sauce in a plastic zip bag.
Place the chicken breast tenderloins in the plastic bag.
Place in the refrigerator to marinate all day.

In the afternoon:
Cook the couscous according to package directions, substituting chicken broth for the water.
Cut the chicken into chunks.
Place the chicken, bell pepper, and peach pieces on small skewers.
Grill on the indoor grill.
Place the cabbage in a wire colander. Place the colander in ¼ inch of water in a pan.
Cover and steam the cabbage until crisp tender, about 5-10 minutes.
Serve the kabobs on the couscous with the cabbage on the side.