very yummy! 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.
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce
katecat Posted: 06/29/11
beachgalny Posted: 07/08/11
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!!!
One2cook Posted: 07/30/11
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.
Katmanduu Posted: 08/30/11
I really loved the pepper sauce! The recipe was worth it just for that. The cous cous was nice too but it could have used a little more of the sauce. I will definately use that sauce again.
mja489 Posted: 09/10/11
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.
Shellthiel Posted: 01/01/13
This was excellent! I have also made the couscous and vegetables without the meat and it was deliecious and hearty enought for a vegetarian meal. This is a family favorite!
anncfd Posted: 04/06/14