Roasted Veggie Kabobs with Spiced Couscous

Ingredients

For Yogurt Sauce:
• 1 6-oz. container plain Greek yogurt
• 1/8 cup minced parsley
• 1 small garlic clove, pressed or minced
• 1 lime, cut into 6 wedges
• 2 tbsp. water
• salt and pepper, to taste
For Kabobs:
• 8 (12-inch) wooden skewers
• 2 carrots, sliced 1/2-inch thick
• 3/4 lb. brussels sprouts, cut in half if large
• 1 (8-oz.) package mushrooms, halved or quarter, depending on size
• olive oil
• salt and pepper, to taste
For Couscous:
• 1/2 cup cashews, roughly chopped
• 1 tbsp. olive oil
• 1 large garlic clove, pressed or minced
• 1 tsp. garam masala
• 1 1/2 cups vegetable broth
• 1/4 cup golden raisins
• 1 1/3 cups whole wheat couscous
• salt and pepper, to taste

Instructions

1. Preheat oven to 425 degrees.
Prepare yogurt sauce:
2. Combine yogurt, parsley, garlic, juice of 2 lime wedges (reserve the remaining 4 for serving), and water in a bowl.
3. Mix well and season with salt and pepper to taste. Set aside.
Prepare kabobs:
4. Thread a mushroom, brussels sprout, and carrot slice on a skewer. Repeat 2 more times. (The brussels sprouts and carrots are somewhat difficult to skewer, but just go slowly and gradually they will slide on.)
5. Repeat process with the remaining 7 skewers and place on a baking sheet.
6. Drizzle skewers with olive oil and sprinkle with salt and pepper to taste.
7. Roast kabobs for 10 minutes, then flip.
8. Cook kabobs for another 10 minutes, or until browned and tender.
Prepare couscous:
9. While kabobs are roasting, heat a medium skillet (choose one with a lid, which you'll need later) over medium heat.
10. Add cashews and cook, stirring frequently, until toasted. Remove from skillet and set aside.
11. Wipe skillet clean, then add 1 tbsp. olive oil and heat over medium.
12. Add garlic and garam masala and cook until fragrant, stirring constantly, about 30 seconds to 1 minute.
13. Add broth and raisins to skillet and bring broth to a boil.
14. Turn off heat and stir in couscous.
15. Cover couscous and let sit for at least 5 minutes.
16. After 5 minutes, fluff couscous with a fork, and season to taste with salt and pepper.
To serve:
17. Divide couscous among 4 plates, then top each plate with 2 veggie kabobs. Drizzle with yogurt sauce, sprinkle with cashews, and serve with remaining lime wedges. Enjoy!