Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

Reprinted from the book The New Way to Cook Light by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Published by Oxmoor House.

Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

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    Ingredients

    4 red bell peppers 1 cup fat-free, lower-sodium chicken broth
    1/2 cup fresh cilantro leaves 1 bay leaf
    1/4 cup extra-virgin olive oil 2 cups uncooked couscous
    3 tablespoons fresh lemon juice 8 ounces eggplant, cut lengthwise into 1/2-inch thick slices
    1 1/2 teaspoons ground coriander 8 ounces squash, cut lengthwise into 1/2-inch thick slices
    1 1/2 teaspoons ground cumin 8 ounces zucchini, cut lengthwise into 1/2-inch thick slices
    1/2 teaspoon caraway seeds 4 green onions, trimmed
    1/2 teaspoon crushed red pepper Cooking spray
    1 teaspoon kosher salt, divided 1 1/2 pounds top sirloin steak, cut into 1-inch cubes
    1 cup water 3/4 teaspoon freshly ground black pepper

    directions

    Prep: 15 min Total:
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    • 1

      Preheat broiler.

    • 2

      To prepare pepper sauce, cut 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 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand 20 minutes. Peel. Place peppers, 1/2 teaspoon kosher salt, and next 7 ingredients (through crushed red pepper) in a blender; 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 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 . 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; sprinkle with black pepper and ½ 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.

    nutritional information

    Calories:
    526
    Fiber:
    8.2 g
    Fat:
    15.4 g
    Saturated Fat:
    3.3 g
    Calcium:
    75 mg
    Carbohydrates:
    58.5 g
    Protein:
    36.7 g
    Iron:
    3.7 mg
    Sodium:
    461 mg
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