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Heat barbecue to medium-high heat. Chop 1/2 onion; set aside. Cut remaining onion into 8 wedges. Mix oil and 1 tsp. garlic in medium bowl. Add tomatoes; toss to evenly coat. Thread 2 each tomato halves and onion wedges onto 2 parallel wooden skewers. Repeat with 6 additional skewers and remaining tomato and onion pieces. Reserve 1/4 tsp. of the remaining garlic. Mix remaining garlic with chopped onions, meat, parsley, barbecue sauce and cinnamon just until blended. Shape into 8 (1-inch-thick) oval-shaped patties. Grill patties 6 min. ; turn. Add skewered vegetables to barbecue; grill 6 to 8 min. or until patties are done (160 degrees F) and onions are crisp-tender, turning skewers after 4 min. Meanwhile, bring broth to boil in medium saucepan on side burner of barbecue. Remove from heat. Stir in couscous; cover. Let stand 5 min. Mix dressing, remaining garlic and mint until blended. Drizzle dressing mixture over meat. Serve with couscous and vegetables.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Perforated basket keeps small items from falling through grates
Safe bristle-free grill cleaner — no wire bristles in food