Veggie Kabobs with Cumin-Scented Couscous

Add something flavorful to your family's Middle Eastern dinner! Cook couscous with Green Giant® Beans and serve with vegetable kabobs - a tasty meal.

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Servings 4

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ingredients 14
Prep Time 35 min
Total Time 35 min

Ingredients

Couscous

1 1/2: cups water

1: teaspoon vegetable-flavor instant bouillon

1: teaspoon cumin

1/8: teaspoon pepper

1/4: cup chopped fresh parsley

1: (15-oz.) can Green Giant® Garbanzo Beans or Progresso® Chick Peas, drained, rinsed

1: cup uncooked couscous

Kabobs

8: fresh whole mushrooms

2: medium zucchini, cut into 1-inch-thick slices

1: medium red bell pepper, cut into 1 1/2-inch pieces

1/2: small red onion, cut into 8 wedges

2: tablespoons olive or vegetable oil

1: tablespoon white wine vinegar

1/4: teaspoon garlic salt

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Directions

1 In medium saucepan, combine all couscous ingredients except couscous. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand while broiling kabobs.
2 Meanwhile, spray broiler pan with nonstick cooking spray. Thread mushrooms, zucchini, bell pepper and onion onto four 12-inch metal skewers. Place on sprayed pan.
3 In small bowl, combine oil, vinegar and garlic salt; mix well. Brush over kabobs.
4 Broil 4 to 6 inches from heat for 10 to 12 minutes or until vegetables are crisp-tender, turning once halfway through cooking. Fluff couscous with fork; serve with kabobs.