Beef and Vegetable Kabobs with Couscous

Name: Beef and Vegetable Kabobs with Couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 5 oz Lean beef, cubed (about 141.8g, use lean cuts like sirloin or round); 1.5 cups Bell peppers, onions, zucchini (mixed, chopped into bite-sized pieces (approx. 360g total)); 3/4 cup Whole wheat couscous, cooked (cooked, about 960g cooked weight); 1 tbsp Olive oil (for brushing kabobs and couscous); to taste Salt (for seasoning); to taste Black pepper (for seasoning)

460 kcal · 42 g protein · 20 minutes · 2 servings

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Enjoy tender, juicy lean beef kabobs grilled with colorful bell peppers, onions, and zucchini, served alongside fluffy whole wheat couscous. This balanced meal is packed with protein and vibrant vegetables, perfect for a satisfying and nutritious dinner.

460 kcal 42 g protein 20 minutes

Ingredients

Lean beef, cubed 5 oz
Bell peppers, onions, zucchini 1.5 cups
Whole wheat couscous, cooked 3/4 cup
Olive oil 1 tbsp
Salt to taste
Black pepper to taste

Method

Prepare the vegetables and beef. Wash the bell peppers, zucchini, and onion. Cut them into bite-sized pieces roughly equal in size to the beef cubes. Pat the beef cubes dry with paper towels to help them brown better.
Tip: Drying the beef helps it sear nicely instead of steaming.
Marinate and season. Place the beef cubes and chopped vegetables in a bowl. Drizzle with half the olive oil (about 1/2 tbsp), sprinkle with salt and pepper, and toss gently to coat evenly.
Tip: Marinate for 10-15 minutes if you have time to enhance flavor.
Assemble the kabobs. Thread the beef and vegetables alternately onto skewers. If using wooden skewers, soak them in water for 15 minutes beforehand to prevent burning.
Tip: Leave a little space between pieces for even cooking.
Cook the kabobs. Heat a grill pan or outdoor grill over medium-high heat. Brush the grill with remaining olive oil. Place the kabobs on the grill and cook for about 4-5 minutes per side, turning carefully until beef is cooked through and vegetables are tender-crisp.
Tip: Avoid moving the kabobs too much to get nice grill marks.
Prepare the couscous. If you haven’t cooked couscous yet, bring water to a boil (use package instructions for water to couscous ratio). Stir in whole wheat couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork. Drizzle with a little olive oil and season with salt and pepper.
Tip: Fluffing couscous prevents clumping and keeps it light.
Plate and serve. Place a serving of couscous on each plate and top with the beef and vegetable kabobs. Serve immediately while hot.
Tip: Garnish with fresh herbs like parsley or mint if desired.

Pro tips

Soak wooden skewers in water before grilling to prevent burning.
Cut beef and vegetables into similar sizes for even cooking.