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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.
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 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.
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.