Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

By nanarose

Robin Bashinsky, Cooking Light

JULY 2011

Ingredients

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler.

2. To prepare pepper sauce, cut the 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 for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and 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 the 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 1/2 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, and sprinkle with black pepper and 1/2 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.