A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.
4 red bell peppers
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon caraway seeds
1/2 teaspoon crushed red pepper
1 cup water
1 cup fat-free, lower-sodium chicken broth
1 bay leaf
2 cups uncooked couscous
8 ounces eggplant, cut lengthwise into 1/2-inch-thick slices
8 ounces squash, cut lengthwise into 1/2-inch-thick slices
8 ounces zucchini, cut lengthwise into 1/2-inch-thick slices
4 green onions, trimmed
1 1/2 pounds top sirloin steak, cut into 1-inch cubes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
How to Make It
To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
Preheat grill to medium-high heat.
To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.
Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.
To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.
We really enjoyed. Made several changes - used jarred peppers as suggested by another reviewer. I used quinoa instead of cous cous (not really a fan of cous cous) and I used half of the amount of grain with the full amout of veggies as suggested by another reviewer. My vegetable portions were a little off because veggies came from my garden but that was not important. Slightly less eggpplant and more squash. Used japinese eggplant which is super tender. We grilled a couple of strip steaks instead of making kabobs and served with the sauce. Wasn't sure my husband would like it, but he loved it - ate sauce with every bite. Only addition to the meal was a simple salad.
My husband and I both agreed that this recipe is fabulous - definitely a keeper! I made a couple of adjustments. My husband does not like the smaller couscous, so I used Israeli couscous. The nutty flavor of this type of couscous was perfect with the veggies and beef. Also, be careful about the SIZE of the red bell peppers. I bought 4 as the recipe suggested, but they were huge, making a ton of bell pepper sauce that was a tiny bit watery. I think you could use either 2-3 large bell peppers or 4 smaller ones. I am going to freeze the leftover sauce to use on another occasion. The only other idea I might recommend is not blackening the bell peppers in the oven, but on the grill since you will already have the grill going to cook the veggies and beef. Make sure the peppers are thoroughly cooked and blackened - otherwise it's hard to peel them.
The couscous was so-so, but the sauce for this recipe is AMAZING and TOTALLY worth making, especially if you used jarred roasted red peppers like I did. It's cheaper than the fresh ones, wayyy faster, and just as tasty!
I used a combo of grass-fed beef and "food you feel good about" beef from Wegmans, and there was a dramatic difference in the two. I definitely preferred the grass-fed. Yum!!!
subbed fennel seeds for the caraway seeds.
makes a TON of couscous, so next time i will probably half the amount of couscous to allow the vegetables to be more dominant.
had leftovers with broiled tilapia the next day, and it was still delicious.