Couscous & Shrimp Kabobs
Courtesy of Wheat Foods Council 4 Servings • 15 Min. Prep Time • 8 Min. Cook Time • 5 Min. Marinate Time| Ingredients |
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| 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 |
Directions:
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.
Nutrition:
Calories: 302; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 162mg; Fiber: 3g; Protein: 22g; Sodium: 562mg;