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!
Roasted Veggie Kabobs with Spiced Couscous https://hellolittlehome.com/roasted-veggie-kabobs-with-spiced-couscous/