Grilled Mushroom Kabobs and Couscous Salad Recipe

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Florence Published: April 26, 2021 Modified: May 31, 2021

How To Make Grilled Mushroom Kabobs and Couscous Salad

Meaty grilled mushroom kabobs, served alongside a fresh couscous salad packed with tomatoes, cucumber, and lemon, makes a delicious lunch meal!

Preparation: 10 minutes
Total: 10 minutes



  • 6tbspcooking oil
  • ½tspground coriander
  • 1tbspsoy sauce
  • 1garlic clove
  • tspsalt
  • ½tspfresh ground black pepper
  • 6large mushrooms,(about 1 lb in all)
  • 2cupswater
  • 2cupscouscous
  • 4scallions,including green tops
  • 1cucumber
  • 12cherry tomatoes
  • ½cupcilantro,chopped
  • 1lemon,zested, grated
  • 1tbsplemon juice
  • 6tbspolive oil


  1. Heat the broiler or grill.

  2. In a medium bowl, combine the cooking oil, coriander, soy sauce, garlic, ½ teaspoon of salt, and the pepper. Mix well. Add the mushrooms; coat thoroughly.

  3. In a medium saucepan, bring the water to a boil. Stir in the couscous.

  4. Cover, remove from the heat, and let stand 5 minutes. Fluff with a fork and transfer to a bowl.

  5. Add the scallions, cucumber, tomatoes, cilantro, lemon zest, lemon juice, olive oil, and the remaining 2 teaspoons of salt to the couscous. Toss to combine.

  6. Divide the mushrooms among four skewers. Broil or grill the mushrooms, turning occasionally, for about 10 minutes, until they are tender and golden brown.

  7. Serve over the couscous, and enjoy!


  • Calories: 731.99kcal
  • Fat: 42.26g
  • Saturated Fat: 4.52g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 28.21g
  • Polyunsaturated Fat: 8.42g
  • Carbohydrates: 76.17g
  • Fiber: 6.68g
  • Sugar: 3.97g
  • Protein: 13.92g
  • Sodium: 1027.05mg
  • Calcium: 64.60mg
  • Potassium: 574.76mg
  • Iron: 2.05mg
  • Vitamin A: 37.15µg
  • Vitamin C: 21.80mg
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