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Creole Shrimp Kabobs With Couscous




Source of Recipe


SHAPE Magazine


List of Ingredients




1 pound large shrimp, peeled and deveined
1 tablespoon Creole seasoning*
1 Spanish onion, cut into 2-inch pieces
2 green bell peppers, cut into 2-inch pieces
16 cherry tomatoes
1 cup whole-wheat couscous
salt and black pepper to taste


Recipe



Preheat grill, grill pan or broiler. In a large bowl, toss shrimp in Creole seasoning to coat.

Alternate shrimp and vegetables on skewers. (Soak wooden skewers for 5-30 minutes first.) Grill or broil 5-7 minutes, until shrimp are bright red and cooked through, turning skewers halfway through cooking time.

Meanwhile, bring 1 1/4 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. (Add chopped cilantro, thyme and chives if desired.) Season with salt and pepper; serve with kabobs.

*Sold in supermarket spice sections.