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
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
  1. Preheat oven to 425 degrees.
Prepare Yogurt Sauce:
  1. Combine yogurt, parsley, garlic, juice of 2 lime wedges (reserve the remaining 4 for serving), and water in a bowl.
  2. Mix well and season with salt and pepper to taste. Set aside.
Prepare Kabobs:
  1. 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.)
  2. Repeat process with the remaining 7 skewers and place on a baking sheet.
  3. Drizzle skewers with olive oil and sprinkle with salt and pepper to taste.
  4. Roast kabobs for 10 minutes, then flip.
  5. Cook kabobs for another 10 minutes, or until browned and tender.
Prepare Couscous:
  1. While kabobs are roasting, heat a medium skillet (choose one with a lid, which you'll need later) over medium heat.
  2. Add cashews and cook, stirring frequently, until toasted. Remove from skillet and set aside.
  3. Wipe skillet clean, then add 1 tablespoon olive oil and heat over medium.

  4. Add garlic and garam masala and cook until fragrant, stirring constantly, about 30 seconds.
  5. Add broth and raisins to skillet and bring broth to a boil.
  6. Turn off heat and stir in couscous.
  7. Cover couscous and let sit for at least 5 minutes.
  8. After 5 minutes, fluff couscous with a fork, and season to taste with salt and pepper.
To Serve:
  1. 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!