Everything tastes better on a stick, including these delicious, easy-to-make Roasted Veggie Kabobs with Spiced Couscous!
I try to eat seasonally as much as possible, but it can be a challenge in winter. One veggie that always hits the spot a on cold day is Brussels sprouts.
These baked Veggie Kabobs with Spiced Couscous are full of amazing flavors.
Plus, they take advantage of seasonal ingredients like Brussels sprouts and easy to find mushrooms and carrots.
These Roasted Veggie Kabobs with Spiced Couscous are also fun to make and eat. Seriously, why don’t we skewer more food?
This is exactly the kind of meal I start to crave mid-winter.
These easy to make vegetable kabobs are richly flavored, yet they’re lighter than the typical casseroles and pasta dishes that I’ve eaten a little too much of lately … know what I mean?
Serve these Vegetable Kabobs at a dinner party.
Or for any meal when you’re craving something out of the ordinary!
These Roasted Veggie Kabobs are so simple to make and so delicious!
- 1 (6-ounce) container plain Greek yogurt
- 1/8 cup minced parsley
- 1 small clove garlic, minced
- 1 lime, cut into 6 wedges
- 2 tablespoons water
- 8 (12-inch) wooden skewers
- 2 carrots, sliced 1/2-inch thick
- 3/4 pound brussels sprouts, cut in half if large
- 8 ounces mushrooms, halved or quarter, depending on size
- extra virgin olive oil
- 1/2 cup cashews, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic, minced
- 1 teaspoon garam masala
- 1 1/2 cups vegetable broth
- 1/4 cup golden raisins
- 1 1/3 cups whole wheat couscous (or regular couscous)
Preheat oven to 425 degrees.
Combine yogurt, parsley, garlic, juice of 2 lime wedges (reserve the remaining 4 for serving), and water in a bowl.
Mix well and season with salt and pepper to taste. Set aside.
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.)
Repeat process with the remaining 7 skewers and place on a baking sheet.
Drizzle skewers with olive oil and sprinkle with salt and pepper to taste.
Roast kabobs for 10 minutes, then flip.
Cook kabobs for another 10 minutes, or until browned and tender.
While kabobs are roasting, heat a medium skillet (choose one with a lid, which you'll need later) over medium heat.
Add cashews and cook, stirring frequently, until toasted. Remove from skillet and set aside.
Wipe skillet clean, then add 1 tablespoon olive oil and heat over medium.
Add garlic and garam masala and cook until fragrant, stirring constantly, about 30 seconds.
Add broth and raisins to skillet and bring broth to a boil.
Turn off heat and stir in couscous.
Cover couscous and let sit for at least 5 minutes.
After 5 minutes, fluff couscous with a fork, and season to taste with salt and pepper.
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!
What is your favorite winter veggie?