Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

Photo: John Autry; Styling: Mindi Shapiro Levine
A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.

Yield:

6 servings (serving size: 2 skewers, about 1 1/3 cups couscous mixture, and about 1/4 cup sauce)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 11 Minutes

Nutritional Information

Calories 526
Fat 15.4 g
Satfat 3.3 g
Monofat 9.3 g
Polyfat 1.4 g
Protein 36.7 g
Carbohydrate 58.5 g
Fiber 8.2 g
Cholesterol 49 mg
Iron 3.7 mg
Sodium 461 mg
Calcium 75 mg

Ingredients

Pepper sauce:
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
Couscous:
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
Cooking spray
Skewers:
1 1/2 pounds top sirloin steak, cut into 1-inch cubes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Preparation

1. Preheat broiler.

2. 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.

3. Preheat grill to medium-high heat.

4. 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.

5. 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.

6. 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.

Note:

Robin Bashinsky,

July 2011