Beef Kebabs With Couscous Salad Recipe

• 1/4 c. red wine
• 1/4 c. balsamic vinegar
• 1/4 c. extra-virgin extra virgin olive oil
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. grated lemon zest
• 2 Tbsp. freshly squeezed orange juice
• 1 Tbsp. grated orange zest
• 3 x garlic cloves chopped
• 1 tsp grnd cumin
• 1 tsp salt
• 1 tsp freshly grnd black pepper
• 1 1/2 lb boneless strip steaks cut into 1 1/2-inch cubes
• 2 x sweet onions quartered, then halved crosswise
• 8 x mushrooms
• 8 x cherry tomatoes
• 1 x zucchini cut in 3/4-inch slices
• 1 x red bell pepper seeded and cut into 8 pcs
• 8 x skewers
• 1 1/4 c. whole-wheat couscous
• 1 c. boiling water
• 1/4 x red onion diced
• 1 x scallion sliced
• 1/4 c. currants
• 1/4 c. pumpkin seeds toasted
• 5 x dry apricots diced
• 3 tsp chopped parsley optional lemon juice to taste
• 3 Tbsp. white wine vinegar
• 3 Tbsp. extra-virgin extra virgin olive oil
• 3 Tbsp. freshly squeezed lemon juice
• 1/2 tsp coriander seeds toasted and crushed
• 1/4 tsp grnd cardamom
• 1/4 tsp grnd turmeric
• 1/8 tsp grnd cinnamon
• 1 tsp salt

1. FOR THE MARINADE AND KEBABS: Combine all the marinade ingredients in a large mixing bowl.
2. Add in the stead and marinate for at least 4 hrs or possibly overnight in the refrigerator.
3. Drain the meat, reserving the marinade.
4. Thread the beef, onions, mushrooms, tomatoes, sliced zucchini, and red bell pepper onto the skewers and lay them in a roasting pan.
5. Pour the marinade over the kebabs and marinate for 1 hour or possibly longer.
6. FOR THE COUSCOUS SALAD: Meanwhile, whisk together all the ingredients for the dressing in a small bowl and set aside.
7. Place the couscous in a large mixing bowl; add in the boiling water, cover, and let sit for 10 min.
8. Fluff the couscous with a fork and let it cold slightly (about 5 min).
9. Fold in the onion, scallion, currants, pumpkin seeds, apricots, and parsley.
10. Stir in sufficient dressing to moisten the salad without making it soggy and let it sit for about 1 hour before serving.
11. To serve, fluff again, and season with additional salt and lemon juice to taste.
12. TO PREPARE THE BEEF KEBABS: Prepare the grill.
13. About 15 min before serving, grill the kebabs for about 4 min on each side, or possibly to the desired doneness.
14. Serve with the couscous salad.
15. WINE RECOMMENDATION: A West Coast Pinot Noir is our choice here, or possibly a northern French Burgundy
16. HELPFUL TIPS:Whole-wheat couscous is available in many health food stores and gourmet market.
17. It has even more flavor and texture than regular couscous, but if it is not available, regular couscous may be substituted.
18. The dressing can be made a day ahead and combined with the couscous just before serving.
19. NOTES : Here's a recipe with a North African feel; you can almost sense the exotic sights and aromas of the Casbah as you prepare it.
20. Couscous is made from semolina, and the packaged variety which is commonly available is precooked, making it quick and easy to prepare.
21. While this dish may not be traditional fare for Labor Day, it's certainly ideal for a relaxed cookout.
22. Strip steak gives a nice tender kebab, but any tender cut of beef, such as tenderloin tips or possibly top sirloin, may be used.

red wine, balsamic vinegar, extravirgin extra virgin olive oil, freshly squeezed lemon juice, lemon zest, freshly squeezed orange juice, orange zest, garlic, cumin, salt, black pepper, sweet onions, mushrooms, tomatoes, zucchini, red bell pepper, skewers, couscous, boiling water, red onion, scallion, currants, pumpkin seeds toasted, parsley optional lemon juice, white wine vinegar, extravirgin extra virgin olive oil, freshly squeezed lemon juice, coriander seeds, cardamom, turmeric, cinnamon, salt

Taken from cookeatshare.com/recipes/beef-kebabs-with-couscous-salad-82028 (may not work)