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.
Protein 22 g
Total Fat 8 g
Fiber 4 g
Submitted by: Wheat Foods Council