Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.

Preheat the grill to the highest setting. If you haven’t cooked the couscous, cook it now. This only takes about 15 minutes!

Make sure to chop the vegetables to be roughly the same size as the chicken pieces - in larger chunks. This helps the skewers stay uniform in size and helps everything cook roughly around the same amount of time.

Season the chicken all over with salt and pepper. Make 5 to 6 chicken skewers: skewer a few pieces of vegetables first, then a chunk of chicken, more vegetables, a piece of chicken and so on. I do about 4 to 5 pieces of chicken per skewer, but this is totally up to you! Do as many as you wish.

Once all the skewers are ready, place them on a baking sheet. Pour some of the basil vinaigrette in a bowl and brush the skewers all over. Season with salt and pepper and a sprinkle of garlic powder.

Place the skewers on the grill. Close the lid and grill for 5 minutes, then use grill tongs to gently turn them and grill for a few more minutes. Turn again once or twice more. I find these take about 10 to 12 minutes total - but make sure you chicken is at 165 degrees F when the internal temp is taken.

While the chicken is grilling, add ¼ cup (or more if you wish) into the cooked couscous. Add in a few pieces of fresh basil.

Serve with the chicken skewers over a plate of the basil couscous. Drizzle the entire thing with more basil vinaigrette. Enjoy!