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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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