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Vegetable Kabobs With Herbed Couscous

Veggie.Lover's picture
  Round red potatoes 8 Small
  Eggplant 1 Pound
  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
  Fresh mushrooms 16
  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.

Recipe Summary

Main Dish
Cook Time: 
6 Minutes

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