Couscous & Shrimp Kabobs

Courtesy of Wheat Foods Council

Servings: 4
Prep Time: 15 Min.
Cook Time: 8 Min.
Marinate: 5 Min.

* 1 lb. large fresh shrimp, shelled and deveined (about 24)
* 2 medium red, yellow or green peppers cut into 1-in. pieces
* 1 c. apple juice, divided
* 2 Tbsp. olive oil, divided
* 2 Tbsp. balsamic vinegar
* 1 Tbsp. Dijon mustard
* 1 Tbsp. chopped fresh thyme leaves or 1 tsp. dried thyme leaves
* 2 tsp. Worcestershire sauce
* 1 pkg. commercial garlic and olive oil couscous mix
* 2 c. water

1. Combine 1/2 cup apple juice, 1 tablespoon 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.
2. Thread shrimp and peppers onto 4 skewers. Discard marinade. Grill or broil kabobs 4 to 6 inches from heat for 4 to 6 minutes. Turn kabobs and grill an additional 4 to 6 minutes or until shrimp are opaque.
3. 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; remove from heat. Let stand 5 minutes. Fluff lightly with a fork and spoon onto individual serving plates. Top each serving with a kabob.

Calories: 302;   Total Fat: 9g;   Saturated Fat: 1g;   Cholesterol: 162mg;   Fiber: 3g;   Protein: 22g;   Sodium: 562mg;