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Middle Eastern Roasted Veggie Kebab with Couscous
We’ve roasted the best late summer vegetables—zucchini, tomatoes, red pepper, cremini mushrooms, and carrots—dressed them with Middle Eastern herbs, and served them atop a fluffy olive-kissed couscous. Dip it all in a cucumber-tahini sauce for a creamy, nutty bite.
Ingredients: Tempeh, cremini mushrooms, onions, zucchini, red bell pepper, carrot, cherry tomato, salt, pepper, olive oil, Dijon mustard, vinegar, dried oregano, dried basil, garlic powder, couscous, lemon juice, tahini, kalamata olives, tofu, non-dairy yogurt, garlic, cucumber & dill.
Nutritional Value: Cal: 570.5, Fat: 28.4g, Protein: 17.1g, Carb: 62.6g, Fiber: 9g,
Sugar: 9.1g, Sodium: 804.2mg
Allergen Info: Contains nuts / Dairy-free