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    Home » Recipe » Main Dish » Roasted Veggie Kabobs with Spiced Couscous

    Roasted Veggie Kabobs with Spiced Couscous

    Published Feb 17, 2014 · Updated Feb 8, 2019 by Ginnie · 16 Comments

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    Everything tastes better on a stick, including these delicious, easy-to-make Roasted Veggie Kabobs with Spiced Couscous!

    Roasted Veggie Kabobs with Spiced Couscous ... a delicious vegetarian recipe that makes a unique entree for a dinner party or any meal! | Hello Little Home

    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.

    Chop Veggies for Kabobs | Hello Little Home

    Veggie Kabobs

    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?

    Roasted Veggie Kabobs | Hello Little Home

    Roasted Veggie Kabobs with Spiced Couscous ... a delicious vegetarian recipe that makes a unique entree for a dinner party or any meal! | Hello Little Home

    Serve these Vegetable Kabobs at a dinner party.

    Or for any meal when you're craving something out of the ordinary!

    Print Recipe SaveSaved!
    5 from 1 vote

    Roasted Veggie Kabobs with Spiced Couscous

    These Roasted Veggie Kabobs are so simple to make and so delicious!
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: Moroccan
    Servings: 4 people
    Author: Ginnie

    Ingredients

    For Yogurt Sauce:

    • 1 (6-ounce) container plain Greek yogurt
    • ⅛ cup minced parsley
    • 1 small clove garlic, minced
    • 1 lime, cut into 6 wedges
    • 2 tablespoons water
    • salt
    • pepper

    For Kabobs:

    • 8 (12-inch) wooden skewers
    • 2 carrots, sliced ½-inch thick
    • ¾ pound brussels sprouts, cut in half if large
    • 8 ounces mushrooms, halved or quarter, depending on size
    • extra virgin olive oil
    • salt
    • pepper

    For Couscous:

    • ½ cup cashews, roughly chopped
    • 1 tablespoon extra virgin olive oil
    • 1 large clove garlic, minced
    • 1 teaspoon garam masala
    • 1 ½ cups vegetable broth
    • ¼ cup golden raisins
    • 1 ⅓ cups whole wheat couscous (or regular couscous)
    • salt
    • pepper

    Instructions

    • Preheat oven to 425 degrees.

    Prepare Yogurt Sauce:

    • 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.

    Prepare Kabobs:

    • 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.

    Prepare Couscous:

    • 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.

    To Serve:

    • 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!
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Roasted Veggie Kabobs with Spiced Couscous ... a delicious vegetarian recipe that makes a unique entree for a dinner party or any meal! | Hello Little Home

    What is your favorite winter veggie?

    Roasted Veggie Kabobs with Spiced Couscous
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    16 Comments
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    ctrochelman
    9 years ago

    I love couscous with veggies....this recipe looks and sounds amazing! Thanks so much for sharing at SNF!!

    0
    Reply
    Author
    Ginnie
    9 years ago
    Reply to  ctrochelman

    You're welcome, Cathy! Let me know if you try it:)

    0
    Reply
    Jessi
    9 years ago

    These look super good!! Perfect recipe for me as a vegetarian watching my carbs 🙂

    Jessi
    http://www.haircutandgeneralattitude.com

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    Reply
    Author
    Ginnie
    9 years ago
    Reply to  Jessi

    Thanks, Jessi! Let me know if you give the recipe a try:)

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    Reply
    Amy W
    9 years ago

    Oh my, this looks sooo tasty! And the spiced couscous, yum. Thanks for sharing at our Lump it or Link it party!

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    Reply
    Author
    Ginnie
    9 years ago
    Reply to  Amy W

    Thanks, Amy! I'm always happy to stop by your fun party:)

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    Reply
    threekidsandafish
    9 years ago

    This dish looks excellent! So fresh and full of flavor! I am checking it out from the think pink sunday link party, and loving this!
    Cathy

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    Reply
    Author
    Ginnie
    9 years ago
    Reply to  threekidsandafish

    Thank you so much for stopping by! I hope you give it a try:)

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    Reply
    Katie @ Upcycled Treasures
    9 years ago

    I have a greek yogurt addiction. Seriously. I mean I put that stuff on EVERYTHING, haha. This recipe looks delish and I will definitely have to try it! Thanks for sharing at The Makers and we hope you will join us again next week!

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    Reply
    Author
    Ginnie
    9 years ago
    Reply to  Katie @ Upcycled Treasures

    I totally agree with you about Greek yogurt, Katie! I'll use it in anything calling for sour cream, and of course, it's delicious on its own, too;)

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    anglemoine
    9 years ago

    these look wonderful!!!! thanks for sharing on The Wednesday Roundup!!!

    0
    Reply
    Author
    Ginnie
    9 years ago
    Reply to  anglemoine

    Thank you so much, Angela!

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    Reply
    Jennifer Johnson
    9 years ago

    These look fabulous

    0
    Reply
    Author
    Ginnie
    9 years ago
    Reply to  Jennifer Johnson

    Thanks, Jennifer! I hope you give them a try:)

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    Reply
    Marty@A Stroll Thru Life
    9 years ago

    Oh yum, these look fabulous. Thanks tons for linking to Inspire Me. Hugs, Marty

    0
    Reply
    Author
    Ginnie
    9 years ago
    Reply to  Marty@A Stroll Thru Life

    They are addictive! Thanks for coming by, Marty:)

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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