Vibrant Veggie Skewers
over Herbed Couscous with a Corn Relish
We’re sticking it to plain and boring recipes, literally: these skewers pointedly make the case for trying something new, fresh, and exciting. The chunks of zucchini, mushroom, and bell pepper lined up on them are brushed in a tangy mustard marinade with multidimensional flavor. For extra action, there’s also an herb couscous and corn tomato relish. Oh, and we should mention that these are just as sensational cooked on the grill as they are in an indoor kitchen.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Wooden Skewers
1 unit
Roma Tomato
13.4 ounce
Corn
1 unit
Bell Pepper
1 unit
Zucchini
4 ounce
Button Mushrooms
¼ ounce
Parsley
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
4.5 teaspoon
White Wine Vinegar
2 teaspoon
Dijon Mustard
½ cup
Couscous
(Contains Wheat)
1 tablespoon
Mediterranean Spice Blend
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
7 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high. Place skewers in a dish or wide bowl; cover with water and soak. Core and finely dice tomato. Drain and rinse corn. Core and seed bell pepper, then cut into 1-inch squares. Slice zucchini into ¼-inch-thick rounds. Trim, then halve mushrooms. Chop parsley.
Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Meanwhile, combine garlic powder, 1½ tsp vinegar, 1 tsp mustard, and 1 TBSP olive oil in a small bowl (we sent more vinegar and mustard—save the rest for step 5). Season with salt and pepper.
Once stock is boiling, add couscous to pot. Cover and remove from heat. Let stand until rest of meal is ready.
Remove skewers from water. Thread mushrooms, zucchini, and bell pepper onto skewers, alternating between each. Brush with mustard marinade. Season with salt, pepper, and 1½ tsp Mediterranean spice (save the rest for the next step). Place on a baking sheet. Broil until lightly charred and tender, 6-8 minutes per side. TIP: Short on time? Skip the skewers and place veggies directly on baking sheet.
Heat 1 TBSP olive oil and 1 TBSP butter in a large pan over medium heat. Add tomato and corn. Cook, tossing, until tomato softens, 4-5 minutes. Stir in 1 TBSP white wine vinegar and 1 tsp mustard (you will have some vinegar left over). Remove pan from heat and let stand a few minutes to cool, then stir in feta cheese. Season with salt, pepper, and remaining Mediterranean spice.
Fluff couscous with a fork, then stir in parsley, 1 TBSP butter, and a drizzle of olive oil. Season with salt and pepper. Divide couscous between plates, then top with corn relish and veggie skewers.
