Vegan Harissa Grilled Veggie Kabobs with Corn Over Couscous
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Harissa Grilled Veggie Kabobs and Corn Over Couscous

Course Main Course
Cuisine American
Keyword Grilled Veggie Kabobs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 312kcal
Author Kathy Hester

Ingredients

Harissa Sauce

  • 1 tablespoon half of a small shallot finely minced, about
  • 3 cloves garlic finely minced
  • 3/8 cup balsamic vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon or to taste Harissa paste
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • salt to taste

Vegetables

  • 1 medium zucchini squash
  • 1 medium yellow summer squash
  • 1 pint grape tomatoes
  • 8 oz package of sweet baby peppers
  • 1 medium red onion
  • 1 8 oz. crimini mushrooms
  • 4 ears of corn

Couscous

  • 1 tablespoon extra virgin olive oil ,optional
  • 1/4 teaspoon sea salt
  • 1 cup dry couscous
  • 1/4 cup Harissa sauce

Instructions

  • If you are using wooden skewers soak them in warm water for 30 minutes before using. This prevents them from burning on the grill.
  • Heat your grill or oven to medium-high heat.
  • Combine all of the sauce ingredients in a bowl and whisk until well combined. Taste, add more Harissa and/or salt to taste. Set aside.
  • Wash and dry squash, tomatoes, and peppers. Slice squash into 1 to 1 ½ in rounds. Peel and dice onion into chunks, wipe clean the mushrooms. Shuck and clean ears of corn and slice into 2 inch thick rounds.
  • Assemble skewers using all of the veggies except the corn. Make sure you leave enough room at the top and bottom to prevent veggies from falling off when turning skewers on the grill. 
  • Brush kabobs and corn with Harissa sauce, sprinkle with salt.
  • Place skewers and corn on grill and cook until tender, turning and basting with sauce occasionally, 10 to 15 minutes.
  • While veggies are cooking, combine 1 cup water, 1 tablespoon extra virgin olive oil, ¼ teaspoon salt in a saucepan. Bring to a boil. Once boiling, remove from heat and pour dry couscous into a saucepan along with ¼ cup of Harissa mixture, stir. Cover and let stand for 5 minutes. Fluff with a fork and transfer to serving platter.
  • When veggies are ready carefully push them off skewers over the couscous and add grilled corn to a platter. Serve with extra Harissa sauce.

Notes

Vegetables and sauce can be prepped a day ahead to save time. If you are oil-free, use water or vegetable stock in place of the oil.
Couscous can be subbed for a grain of your choice or you can serve veggies over a bed of greens.

Nutrition

Calories: 312kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 863mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2085IU | Vitamin C: 75mg | Calcium: 50mg | Iron: 1.6mg