Ingredients
(Preparation time 35 minutes)
Directions
For the 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
15-ounce can garbanzo beans, drained, rinsed
1 cup uncooked couscous
For the kabobs:
Nonstick cooking spray
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
In medium saucepan, combine water, bouillon, cumin, pepper, parsley and garbanzos. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand while broiling kabobs.
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.
In small bowl, combine oil, vinegar and garlic salt; mix well. Brush over kabobs.
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. Makes 4 servings.
Nutrition information per serving: 370 cal., 9 g fat (1 g saturated fat), 0 mg chol., 610 mg sodium, 58 g carbo., 9 g dietary fiber, 13 g pro.