Here’s an easy recipe you can start tonight in the fridge and finish tomorrow on the grill. If you have a garden, it’s a great way to use up excess cherry tomatoes.
1/2 lb. whole mushrooms
1 green pepper
1 red onion
1 carton cherry tomatoes
1 c. Italian dressing
1/3 c. whole-wheat couscous
2/3 c. water
Margarine or olive oil
Thread marinated vegetables onto skewers in whatever order makes you happy. Either grill them outdoors over charcoal or bake on a cast-iron grill pan at 400 degrees until onions and peppers start to soften, turning once.
While vegetables cook, microwave couscous and water in a covered casserole dish until water is absorbed (about 3 minutes, depending on your microwave).
Divide couscous between two plates, top with a pat of margarine or a drizzle of olive oil, and arrange skewers on top of couscous. Serves two.