Recipe: Veggie Kebabs with Cumin-Scented Couscous

VEGGIE KEBABS WITH CUMIN-SCENTED COUSCOUS

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
1 (15 ounce) can garbanzo beans, drained, rinsed
1 cup uncooked couscous

FOR THE KEBABS:
8 fresh whole mushrooms
2 medium zucchini, cut into 1-inch-thick slices
1 medium red bell pepper, cut into 1 1/2-inch-square 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

TO PREPARE THE COUSCOUS:
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 kebabs.

TO PREPARE THE KEBABS:
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 kebabs.

Broil 4 to 6 inches from heat for 10 to 12 minutes or until vegetables are crispy outside, tender inside, turning halfway through.

TO SERVE:
Fluff couscous with fork; serve with kebabs.

Makes 4 servings
Source: Pillsbury Complete Cookbook