Serves: 4
Total Calories: 221

COUSCOUS
1 1/2 cups water
1 teaspoon vegetable -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.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 370 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 610 mg 25% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 9 g 36% * Sugars: 5 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 60% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 3 1/2 Starch, 1 Vegetable, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 221
Calories from Fat: 74

More Recipes from the Cook'n with Pillsbury Cookbook:
Asparagus Risotto
Asparagus Stir-Fry
Black Bean Enchiladas
Cheese and Veggie Wraps
Cheesy Rice Casserole
Chunky Marinara Sauce
Coconut Curried Vegetables with Rice
Colorful Vegetable Stroganoff
Cook's Note: Asparagus
Cook's Note: Tofu
Creamy Mushroom Lasagna with Fresh Tomatoes
Curried Tofu Salad Sandwiches
Eggs Foo Yong
Fettuccine Alfredo
Five-Spice Mushroom and Broccoli Stir-Fry
Fresh Tomato Basil Sauce over Pasta
Garden Vegetable Quesadillas
Grown-Up Mac and Cheese
Hearty Grain Burgers
Hummus Sandwiches
Jerked Tofu and Vegetable Packets
Lentil Rice Loaf
Linguine With Red Pepper Pesto
Linguine with Roasted Vegetables
Low-Fat Alfredo Sauce over Fettuccine
Mediterranean Pasta Torte
Mexican Rice and Veggie Skillet
New Potato, Pasta and Vegetable Stir-Fry
Penne Provencal
Pesto
Polenta Wedges with Spaghetti Sauce
Portobello Muffuletta Sandwiches
Potatoes Curry
Powerful Peanut Butter Sandwiches
Quesadillas
Ravioli with Salsa-Black Bean Sauce
Roasted Vegetable Sandwiches with Spicy Green Chile dressing
Spicy Bean Burgers
Spicy Corn and Zucchini with Ramen Noodles
Spinach Gnocchi
Spinach Lasagna
Spinach Potato Loaf
Spinach and Tofu Manicotti
Thai Tofu and Vegetables in Peanut Sauce
Tofu Piccata
Vegetable and Bean Polenta Pie
Vegetable-Filled Manicotti
Vegetarian Fajitas
Vegetarian Fried Rice
Veggie Kabobs with Cumin-Scented Couscous