Ingredients
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
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
Preparation
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.
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.
