Beef and Bell Pepper Skewers with Couscous
Flavorful beef and vibrant bell peppers threaded onto skewers, grilled to perfection, and served alongside fluffy couscous for a satisfying Middle Eastern-inspired dinner.
Ingredients
- •1.5 lbs beef sirloin, cut into 1-inch cubes
- •2 large bell peppers (red and yellow), cut into 1-inch pieces
- •1 large red onion, cut into 1-inch pieces
- •2 tbsp olive oil
- •1 tsp ground cumin
- •1 tsp paprika
- •0.5 tsp garlic powder
- •0.5 tsp salt
- •0.25 tsp black pepper
- •1.5 cups couscous
- •1.5 cups hot chicken or vegetable broth
- •0.25 cup fresh parsley, chopped (for garnish)
- •Lemon wedges, for serving
- •Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Dietary Info
Instructions
- 1
In a large bowl, combine the beef cubes, bell pepper pieces, and red onion pieces. Drizzle with olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
- 2
Thread the beef, bell peppers, and red onion alternately onto the skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
- 3
Preheat a grill or grill pan to medium-high heat. Once hot, place the skewers on the grill. Cook for 3-4 minutes per side, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp. For medium-rare beef, aim for an internal temperature of 135-140°F (57-60°C).
- 4
While the skewers are grilling, prepare the couscous. In a medium bowl, combine the couscous with the hot broth. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork.
- 5
Serve the beef and bell pepper skewers immediately alongside the fluffy couscous. Garnish with fresh chopped parsley and offer lemon wedges for a squeeze of fresh citrus.
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