Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways


I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - June 25, 2010

Veggie Kabobs with Cumin-Scented Couscous

Serves: 4


        

  Download this recipe.

COUSCOUS
1 1/2 cups water
1 teaspoon vegetables -flavor instant bouillon
1 teaspoon cumin
1/8 teaspoon pepper
1/4 cup chopped fresh parsley
1 (15-ounce) can garbanzo beans, drained, rinsed
1 cup uncooked couscous

KABOBS
8 fresh whole mushrooms
2 medium zucchini, cut into 1-inch-thick slices
1 medium red bell pepper, cut into 1 1/2-inch pieces
1/2 small red onion, cut into 8 wedges
2 tablespoons olive or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon garlic salt


1. In medium saucepan, combine all couscous ingredients except couscous. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand while broiling kabobs.

2. Meanwhile, spray broiler pan with nonstick cooking spray. Thread mushrooms, zucchini, bell pepper and onion onto four 12-inch metal skewers. Place on sprayed pan.

3. In small bowl, combine oil, vinegar and garlic salt; mix well. Brush over kabobs.

4. Broil 4 to 6 inches from heat for 10 to 12 minutes or until vegetables are crisp-tender, turning once halfway through cooking. Fluff couscous with fork; serve with kabobs.


Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656