Source: Fabulous Food Associations

Couscous Kabobs
Serve these zesty grilled kabobs with a fresh fruit salad served on a bed of greens.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes


1 pound large shrimp, shelled and deveined (about 24)
2 yellow peppers, or red or green cut into 1-inch pieces
1 cup apple juice, divided
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme, or fresh chopped thyme leaves
1 package couscous, commercial garlic and olive oil mix
2 teaspoons Worcestershire sauce
1 1/2 cups water

Combine 1/2 cup apple juice, 1 tablepoon olive oil, vinegar, mustard, thyme and Worcestershire sauce in a medium bowl. Stir well. Add the shrimp and peppers and stir to coat. Let stand at room temperature for 5 minutes or refrigerate for 15 minutes.

Light the grill or broiler. Thread shrimp and peppers onto 4 skewers. Discard the marinade. Grill or broil kabobs 4-6 inches from heat for 4-6 minutes. Turn kabobs and grill for an additional 4-6 minutes or until the shrimp are opaque.

Combine remaining apple juice, olive oil, contents of spice sack from commercial couscous, and water in a medium saucepan. Bring to a boil; stir in couscous; cover, remove from heat. Let stand 5 minutes. Fluff lightly with a fork and spoon onto individual serving plates. Top each serving with a kabob.