Veggie Kabobs on Couscous

• 1 cup quick-cooking couscous
• 4 oz. teriyaki-flavored baked tofu
• 8 large white mushrooms, stems on
• 1 zucchini, cut into wedges
• 10 cherry tomatoes
• 4 vegetarian meatballs
• Teriyaki marinade to taste
• 4 10- to 12-inch-long metal skewers

1. Bring a pot with 11/2 cups water to a boil over medium heat, and stir in couscous.
2. Cook according to package directions.
3. Remove from heat, and set aside.
4. Preheat broiler or indoor grill, or, if using an outdoor grill, be sure coals are ready for cooking.
5. Cut tofu into 4 large pieces.
6. Start threading ingredients on skewers, beginning with a mushroom, cap side first.
7. Alternate tofu, zucchini wedge and tomato, ending with a mushroom, stem end first.
8. Repeat with second skewer.
9. For remaining skewers, use instead of tofu.
10. Place filled skewers on baking sheet, and drizzle with teriyaki marinade to taste.
11. Broil or grill skewers, turning after first 5 minutes of cooking, and drizzle with additional teriyaki sauce.
12. Cook for about 5 minutes more, or until mushrooms are tender.
13. Remove from heat.
14. To serve, spoon couscous on individual plates, and top with 2 skewers per serving.

couscous, teriyakiflavored baked tofu, white mushrooms, zucchini, tomatoes, vegetarian meatballs, teriyaki marinade, skewers

Taken from www.vegetariantimes.com/recipe/veggie-kabobs-on-couscous/ (may not work)