Vegetable Kabobs With Herbed Couscous Recipe


Cooking Time6 MinHealth IndexHealthy
Main Ingredient


 Round red potatoes8 Small
 Eggplant1 Pound
 Lemon juice6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Reduced calorie italian dressing1⁄2 Cup (8 tbs) (Commercial Type)
 Chopped fresh basil1 Tablespoon
 Garlic2 Clove (10 gm), minced
 Fresh mushrooms16
 Zucchini2 Small, cut into 16 slices
 Purple onions2 Small, quartered
 Sweet red pepper1 Small, cut into 8 pieces
 Vegetable cooking spray1
 Water1 Cup (16 tbs)
 Canned vegetable broth/Canned chicken broth1 Cup (16 tbs), undiluted
 Couscous1 2⁄3 Cup (26.67 tbs), uncooked
 Minced fresh parsley1⁄4 Cup (4 tbs)
 Chopped fresh oregano2 Tablespoon
 Chopped fresh thyme1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1833 Calories from Fat 63

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 561.6 mg23.4%

Total Carbohydrates 385 g128.4%

Dietary Fiber 51.9 g207.6%

Sugars 42.6 g

Protein 69 g138%

Vitamin A 146.8% Vitamin C 585.8%

Calcium 36.4% Iron 79.7%

*Based on a 2000 Calorie diet


Cook potatoes in boiling water to cover in a medium saucepan 15 minutes or until tender; drain and set aside.
Trim ends from eggplant.
Cut eggplant in half lengthwise.
Place just one half, cut side down, on a' cutting board.
Cut vertically into 1/4 inch-thick strips.
Repeat procedure with remaining eggplant half.
Combine lemon juice and next 3 ingredients in a large heavy-duty, zip-top plastic bag.
Add potatoes, eggplant strips, mushrooms, and next 3 ingredients; seal bag, and shake until vegetables are well coated.
Marinate in refrigerator 1 hour, turning bag occasionally.
Remove vegetables from marinade, reserving marinade.
Fold eggplant strips accordion-style, and thread strips alternately with other vegetables on 8 (14-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place kabobs on rack; grill, covered, 10 to 12 minutes or until vegetables are tender, turning and basting occasionally with reserved marinade.
Set vegetable kabobs aside, and keep warm.
Bring water and broth to a boil in a medium saucepan.
Stir in couscous and next 3 ingredients.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork.
Remove vegetables from skewers, and serve over couscous.