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.

  • prep time 35 min
  • total time 35 min
  • ingredients 14
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    9g
    9%
      Sugars
    5g
    5%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 3 Vegetable; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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