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Title: Shish Kebabs
Categories: Vegetarian
Yield: 6 Servings

2 1/2 c Sunflower oil
1 1/4 c Cider vinegar
4 tb Tamari
4 tb Red wine
1 lb Tofu; cubed 1/2" -OR-
8 oz Tempeh; cut 8x8
1 1/2 c Green pepper (1 lg);
- chopped
1 c Zucchini (1 sm);
- sliced 1/4"
1 c Yellow squash (1 sm);
- sliced 1/4"
2 c Mushrooms; halved
1/2 c Onion (1 sm); cut into
- large pieces
2 c Cherry tomatoes
12 Skewers
3 c Water
2 c Couscous
1/2 c Fresh parsley; minced
1/2 ts Salt

These are great to serve at an outdoor barbecue to compete with the
traditional hot dogs and hamburgers. They make a wonderful summertime
meal.

Combine the oil, vinegar, tamari, and red wine in a medium-sized
bowl. Add the tofu or tempeh and vegetables to the marinade and allow
to soak at least 4 hours; overnight is best. Leave the marinated
vegetables in a covered container in the refrigerator until ready to
use. Drain off marinade and save. This can be reused. Arrange the
vegetables and tofu or tempeh on the skewers, rotating the colors,
using 3 cubes of tofu per skewer and using all the ingredients up.

Bring water to a boil in a saucepan. Pour over couscous in a
medium-sized bowl. Cover and stir occasionally. Add parsley and salt
and stir. The water will be absorbed in 20 minutes and couscous will
stay hot if covered.

Broil the shish kebabs under or over medium flame, turning
occasionally until tomatoes begin to split. Serve over couscous.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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