Name: Roasted Veggie Kabobs with Spiced Couscous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 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; salt; pepper; 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; salt; pepper; 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)); salt; pepper

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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.

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?

Serve these Vegetable Kabobs at a dinner party.

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

Roasted Veggie Kabobs with Spiced Couscous

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

These Roasted Veggie Kabobs are so simple to make and so delicious!

Course: Main Course

Cuisine: Moroccan

Keyword: vegetable kababs, vegetable kabobs, veggie kababs, veggie kabobs

Servings: 4 people

Author: Ginnie

Ingredients

For Yogurt Sauce:

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
salt
pepper

For Kabobs:

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
salt
pepper

For Couscous:

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)
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!

What is your favorite winter veggie?

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

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Marty@A Stroll Thru Life

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

Ginnie

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

Jennifer Johnson

These look fabulous

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

anglemoine

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

Thank you so much, Angela!

Katie @ Upcycled Treasures

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!

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;)

threekidsandafish

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
http://www.threekidsandafish.com