Eggplant & Tomato Kebabs with Couscous

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Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 3/4 cup sour cream
  • 6 cloves garlic, finely chopped
  • 2 1/2 tablespoons chili powder
  • salt and pepper
  • 2/3 cup plus 1 tbsp EVOO
  • 3 portabello mushroom caps, cut into 1-inch cubes
  • 1 eggplant cut into 1-inch cubes
  • 1 pint grape tomatoes
  • 1 5.8 ounce box  garlic-flavored couscous
  1. In a bowl, stir together the sour cream, 2 tsp. garlic and 11/2 tsp. chili powder; season with salt and pepper.
  2. In a large bowl, combine 2/3 cup EVOO with the remaining garlic and chili powder, 1/2 tsp. salt and 1/4 tsp. pepper. Add the mushrooms and eggplant; toss to coat. Thread onto skewers with the tomatoes.
  3. Heat a grill or grill pan over medium heat and brush with the remaining 1 tbsp. EVOO. Grill the kebabs until tender, about 10 minutes.
  4. Meanwhile, in a saucepan, cook the couscous according to package directions. Serve with the kebabs and sauce.
  • To make this dish even better for you, use whole wheat couscous, or substitute fiber-rich quinoa or barley instead