Vegetable Kabobs With Herbed Couscous
|Round red potatoes||8 Small|
|Lemon juice||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Reduced calorie italian dressing||1⁄2 Cup (8 tbs) (Commercial Type)|
|Chopped fresh basil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||2 Small, cut into 16 slices|
|Purple onions||2 Small, quartered|
|Sweet red pepper||1 Small, cut into 8 pieces|
|Vegetable cooking spray||1|
|Water||1 Cup (16 tbs)|
|Canned vegetable broth/Canned chicken broth||1 Cup (16 tbs), undiluted|
|Couscous||1 2⁄3 Cup (26.67 tbs), uncooked|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh oregano||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
Cook potatoes in boiling water to cover in a medium saucepan 15 minutes or until tender; drain and set aside.
Trim ends from eggplant.
Cut eggplant in half lengthwise.
Place just one half, cut side down, on a' cutting board.
Cut vertically into 1/4 inch-thick strips.
Repeat procedure with remaining eggplant half.
Combine lemon juice and next 3 ingredients in a large heavy-duty, zip-top plastic bag.
Add potatoes, eggplant strips, mushrooms, and next 3 ingredients; seal bag, and shake until vegetables are well coated.
Marinate in refrigerator 1 hour, turning bag occasionally.
Remove vegetables from marinade, reserving marinade.
Fold eggplant strips accordion-style, and thread strips alternately with other vegetables on 8 (14-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place kabobs on rack; grill, covered, 10 to 12 minutes or until vegetables are tender, turning and basting occasionally with reserved marinade.
Set vegetable kabobs aside, and keep warm.
Bring water and broth to a boil in a medium saucepan.
Stir in couscous and next 3 ingredients.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork.
Remove vegetables from skewers, and serve over couscous.