Veggie Kabobs with Couscous

Put all ingredients in a large bowl - all should be large diced:

1/4 pineapple
1/2 zucchini
1/2 cup whole cherry tomatoes
1/2 red onion (white works)
3/4 yellow pepper (any color will do)
3/4 cup mushrooms - small whole or halved large

Coat everything in 4 Tbsp olive oil (flavored oil is good)

Add to bowl and mix:

1 tsp fresh or dried Thyme
Salt and Pepper
1/2 tsp Cumin
1/2 tsp dried chili flakes
chopped Parsley
Any other herbs and spices you might like
juice of 1 lemon (any citrus works)
2 cloves crushed garlic

Mix thoroughly - there should be excess liquid in the bottom of the bowl. If not add more oil or citrus

Marinate in the fridge for at least 20 mins

Meanwhile soak 10 bamboo skewers in cold water so they won’t splinter and prepare the couscous:

Bring to boil in a pot:

1 1/2 cups veggie stock
pinch of cinnamon
1 tsp olive oil
When boiling add:
1 1/4 cups couscous
1/4 cup chopped raisins (or any dried fruit)
1/4 cup sliced almonds
Stir everything in quickly and cover for 10 mins
When done fluff with a fork

Back to the kabobs

Put everything from the veggie bowl on the skewers
Spread excess oil from the veggie bowl on your preheated grill - place skewers on grill and spoon more oil on top
Grill until charred on one side and flip until everything is grilled

Serve on top of couscous

We added on the side of this dish grilled fennel marinated in juice of an orange, olive oil, salt and pepper

Randy's recipe