Beef and Vegetable Kebabs with Couscous

Ingredients

• lean beef cubes 3 oz
• bell peppers 1/4 cup
• cherry tomatoes 1/4 cup
• cooked couscous 1/4 cup
• olive oil 1/2 tsp

Method

1. Prepare the Ingredients. Wash the bell peppers and cherry tomatoes thoroughly. Cut the bell peppers into bite-sized pieces. If the cherry tomatoes are large, cut them in half. Cut the lean beef into 1-inch cubes if not pre-cut.
   Tip: Pat the beef dry with paper towels to help it brown better during cooking.
2. Preheat the Grill or Pan. Heat a grill pan or outdoor grill to medium-high heat. If using a stovetop pan, add a small amount of olive oil to prevent sticking.
   Tip: Make sure the grill or pan is hot before placing the kebabs to get a nice sear.
3. Assemble the Kebabs. Thread the beef cubes, bell peppers, and cherry tomatoes alternately onto skewers. Brush them lightly with olive oil to keep them moist and enhance flavor.
   Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Cook the Kebabs. Place the kebabs on the preheated grill or pan. Cook for about 6-7 minutes per side, turning occasionally, until the beef is cooked through and vegetables are tender but still crisp.
   Tip: Avoid moving the kebabs too much to allow a good sear to develop on the beef.
5. Prepare the Couscous. While the kebabs cook, prepare couscous according to package instructions. Typically, pour boiling water or broth over couscous, cover, and let it steam for 5 minutes, then fluff with a fork.
   Tip: Add a pinch of salt or a small drizzle of olive oil to the couscous for extra flavor.
6. Serve. Divide the cooked couscous between plates and place the kebabs on top or alongside. Serve immediately while hot.
   Tip: Garnish with fresh herbs like parsley or a squeeze of lemon juice for brightness if desired.

Pro tips

• Use fresh, firm vegetables to ensure they hold up well on the grill.
• Let the beef rest a few minutes after cooking to retain its juices.