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