Veggie Kabobs with Cumin-Scented Couscous

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

By Pillsbury Kitchens

October 20, 2016

Couscous

1 1/2

cups water

teaspoon vegetable-flavor instant bouillon

teaspoon cumin

1/8

teaspoon pepper

1/4

cup chopped fresh parsley

(15-oz.) can garbanzo beans or Progresso™ Chickpeas, drained, rinsed

cup uncooked couscous

fresh whole mushrooms

medium zucchini, cut into 1-inch-thick slices

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

1/2

small red onion, cut into 8 wedges

tablespoons olive or vegetable oil

tablespoon white wine vinegar

1/4

teaspoon garlic salt

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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.

Cumin (KUH-mihn) is the dried fruit of a plant in the parsley family. Cumin is popular in Middle Eastern, Asian and Mediterranean cooking.
Baste the kabobs with 3 tablespoons of prepared vinaigrette dressing instead of the oil and vinegar mixture.
This low-fat entrée has complete protein provided by couscous and garbanzo beans, while the veggies are an excellent source of vitamins A and C.