Lemon Chicken Kebobs

Zest and juice 1 lemon. Juice second lemon. In a small saucepan combine 1 1/2 cups water, raisins, and 1/2 teaspoon salt. Bring to a boil. Stir in couscous. Cover, remove from heat and let stand 5 minutes. Stir in green onion and lemon zest.

On baking sheet, whisk 1/4 cup juice and oil. Add skewers and turn to coat. Season skewers with 1/4 teaspoon salt. Preheat broiler to high (500°F). Transfer skewers to lightly greased broiler pan. Broil until chicken is cooked through and peppers are soft, turning over halfway through, about 12 minutes. Serve kebobs with couscous.