Sheet-Pan Chicken Skewers with Mushrooms and Couscous

Ingredients

• 1 package ALDI seasoned chicken skewers
• 8 oz baby bella mushrooms, halved
• 1 cup couscous
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juice and zest
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• fresh parsley, chopped (optional)

Steps

1. Heat the oven to 425 and line a sheet pan.
2. Toss the mushrooms with 1 tablespoon of the oil, the garlic, salt, and pepper. Spread them on one half of the sheet pan.
3. Lay the chicken skewers on the other half.
4. Roast 20 to 25 minutes, turning the skewers once, until the chicken is cooked through and the mushrooms are tender.
5. While they roast, bring 1.25 cups water to a boil, stir in the couscous, cover, and take it off the heat. Let it sit 5 minutes, then fluff with a fork.
6. Stir the lemon juice, zest, and remaining oil into the couscous.
7. Serve the skewers and mushrooms over the couscous, topped with parsley.