Eggplant & Tomato Kebabs with Couscous - Rachael Ray Every Day

    Eggplant & Tomato Kebabs with Couscous

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    Eggplant & Tomato Kebabs with Couscous
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 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

    Preparation

    In a bowl, stir together the sour cream, 2 tsp. garlic and 11/2 tsp. chili powder; season with salt and pepper.

    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.

    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.

    Meanwhile, in a saucepan, cook the couscous according to package directions. Serve with the kebabs and sauce.