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Veggie Kabobs with Cumin-Scented Couscous

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Pillsbury Kitchens
Updated Oct 20, 2016
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Add something flavorful to your family's Middle Eastern dinner! Cook couscous with Beans and serve with vegetable kabobs - a tasty meal.

Veggie Kabobs with Cumin-Scented Couscous

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 14
  • Servings 4
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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 garbanzo beans or Progresso™ Chickpeas, 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In small bowl, combine oil, vinegar and garlic salt; mix well. Brush over kabobs.
  • Step 
    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

380 Calories
9g Total Fat
14g Protein
60g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
610mg
25%
Total Carbohydrate
60g
20%
Dietary Fiber
9g
36%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
15%
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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