Shrimp And Chicken Brochette

• 24 large shrimp, peeled and deveined
• 1 pound boneless chicken breasts, cut into 1 1/2-inch cubes
• 2 small red bell peppers, cut into 1 1/2-inch pieces
• 1 medium zucchini halved lengthwise and cut into 1 1/2-inch pieces
• 1/2 cup Dijon Mustard
• 1/2 cup apple juice
• 1 Tablespoon reduced sodium soy sauce
• 2 cloves garlic, minced
• Hot cooked couscous

Mix shrimp, chicken, peppers and zucchini in large bowl. Blend mustard, apple juice, soy sauce and garlic in small bowl; reserve 1/3 cup mustard mixture. Pour remaining mustard mixture over chicken mixture. Cover and marinate in refrigerator at least 2 hours. Alternately thread shrimp, chicken, pepper and zucchini onto 12 (10-inch) skewers. Grill or broil skewers until shrimp and chicken are done, about 8 to 10 minutes, brushing with marinade and turning occasionally. Heat reserved mustard mixture. Arrange skewers on serving platter; drizzle with heated mustard mixture. Serve over couscous.