Seafood and Vegetable Kabobs
 16 cherry tomatoes, whole 
 4 zucchini, sliced 1/2-inch 
 2 onions, peeled and sliced 
 2 red bell peppers, seeded and cubed  
 1 lb medium size whole mushrooms
 2 pounds shrimp, unpeeled 
 2 large scallops

 Preheat grill to medium-high heat. Alternate pieces of tomato, zucchini, onions, red bell peppers and mushrooms on barbecue skewers. Place on barbecue grill and cook until nearly done, about 10 minutes. Add shrimp and scallops to the skewers and cook until the scallops are opaque and the shrimp begins to curl and turn a bright pink.  Makes 8 servings

Couscous Cereal
 3/4 cup water
 1/2 cup couscous
 1 T raisins
 1/2 T honey
 1/2 t cinnamon
 Bring water to boil. Add the couscous, stir, cover, remove from heat, and let stand for 5 minutes. Stir in the remaining ingredients. Makes 2 servings.

 For a copy of Chef Nick's cookbook go to chefnickskitchen.com or John's Fine Foods, 88 North Ave, Owego; Front & Center; 188 Front St., Owego; or Down to Earth Whole Foods, 305 Grant Ave. Endicott. E-mail: nfc@stny.rr.com