2 tablespoons minced sun-dried tomatoes (packed in oil)
⅓ cup ripe green olives, quartered
Instructions
Bring almond milk and water to a gentle simmer; stir in boxed couscous. Cover and set aside.
In a large mixing bowl, whisk together the olive oil, garlic and zest & juice of 2 limes.
Cut the chicken into 2" x 1-1/2" pieces, sprinkle with salt & pepper and transfer to the marinade. Allow to stand at room temp. for 20 minutes.
Pour chicken broth into a small saucepan and bring to a simmer. Stir in almond butter and juice of one lime; turn heat to low and cook (stirring occasionally) for 3-4 minutes.
Heat grill pan to medium-high and thread skewers with chicken pieces.
Grill for 6-8 minutes; brushing chicken with almond butter-lime sauce; keep turning chicken and basting with sauce until chicken is just cooked through.
Stir sun-dried tomatoes and green olives into couscous.
To serve: divide couscous onto 4 warmed dinner plates and top each with 2 chicken brochettes. Garnish plate with lime wedges, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=198625