Couscous Kabobs

Couscous Kabobs



1 lb. large fresh shrimp, shelled and deveined
2 red, yellow or green peppers, cut into 1-inch pieces
1 cup apple juice, divided
2 Tbsp. olive oil, divided
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh thyme leaves
2 tsp. Worcestershire sauce
1 package commercial garlic and olive oil couscous mix
1½ cups water
Combine ½ cup apple juice, 1 Tbsp. olive oil, vinegar, mustard, thyme and Worcestershire sauce in a medium bowl, stir well. Add shrimp and peppers and stir to coat.  Let stand at room temperature 5 minutes or refrigerate for 15 minutes.

Thread shrimp and peppers onto 4 skewers.  Discard marinade.  Grill or broil kabobs 4 to 6 minutes or until shrimp are opaque.

Combine remaining apple juice, olive oil, contents of spice sack from commercial couscous and water in a medium saucepan. Bring to a boil; stir in couscous.  Cover and remove from heat.  Let stand 5 minutes.  Fluff with a fork and spoon onto individual serving plates.  Top each serving with kabob.

Nutritional Information
Calories 300
Protein 22 g
Total Fat 8 g
Fiber 4 g

Submitted by: Wheat Foods Council