Roasted Veggie Kabobs with Spiced Couscous

• 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!