Couscous & Shrimp Kabobs


1 pound large fresh shrimp, shelled & deveined (about 24)

2 medium red, yellow or green peppers cut into 1-inch pieces

1 cup apple juice, divided

2 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves

2 teaspoons Worcestershire sauce

1 package commercial garlic and olive oil couscous mix

2 cups water


One serving (one Kabob & 1/2 cup couscous) provides approximately: 302 calories, 22 g protein, 3 g fiber, 9 g fat (1 g saturated), 162 mg cholesterol, 22 mcg folate, 4 mg iron, 562 mg sodium.

Source: Wheat Foods Council

shrimp kebob on couscous


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.

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.

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.

Servings: 4