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Middle Eastern Kebabs with Couscous and Roasted Red Pepper Sauce

A bit of West meets East with buffalo and coconut flavors married with red peppers in this dish. Served over couscous, it’s a world of deliciousness in a single healthy dish.
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Servings: 4
Ingredients Method Notes

Ingredients
  

Kebabs
  • ¼ cup coconut sauce, coconut aminos, or low-sodium tamari sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove peeled, smashed, and minced
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 pound sirloin tip water buffalo, bison, or beef cut into 1 inch cubes
  • 1 red onion cut into 1 inch cubes
  • 1 yellow bell pepper seeded and cut into 1 inch pieces
Pearl couscous
  • 1 tablespoon olive oil
  • 1 cup Israeli (also known as pearl) couscous
  • 1 ½ cups low-sodium vegetable stock
  • ¼ cup chopped Italian parsley
Roasted red pepper coconut cream sauce
  • 1 12 ounce jar roasted red bell peppers drained
  • ½ cup coconut cream
  • ¼ cup low-sodium vegetable stock
  • 2 tablespoons tomato paste
  • 1 teaspoon maple syrup
  • 1 garlic clove peeled, smashed, and minced
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • Generous pinches of ground black pepper, allspice, and nutmeg
  • Toasted coconut flakes for garnish (optional)
  • Baby nasturtium for garnish (optional)

Method
 

  1.  In bowl, combine coconut sauce, aminos, or tamari, with vinegar, olive oil, garlic, salt, and cayenne. Whisk together to blend. Add cubes of meat and stir in until evenly coated. Cover and refrigerate for 8 hours or overnight. Stir occasionally. The longer it marinates, the more tender the meat becomes.
  2. In medium saucepan, heat oil. Add couscous and stir with wooden spoon over medium heat until it becomes toasty and golden, about 2 minutes. Slowly add vegetable stock to prevent it from sputtering. Turn heat to low. Cover and cook for about 12 to 14 minutes or until couscous is tender and stock is absorbed. Remove from heat and stir in parsley.
  3. To blender, add roasted pepper, coconut cream, vegetable stock, tomato paste, maple syrup, garlic, and seasonings. Whirl until smooth. Transfer to small saucepan and cook over medium heat until bubbly, about 5 minutes. Cover, set aside, and keep warm.
  4. Drain marinade from meat and discard. Bring meat to room temperature before grilling, about 45 minutes. If using bamboo or wooden skewers, soak in water for at least 45 minutes before using. Grease barbecue grill and preheat to 400°F.
  5. Thread drained cubed meat, onion, and yellow pepper among 4 metal or soaked bamboo skewers. Place skewers on grill. Grill covered, for 5 to 7 minutes for medium rare, or 145°F when tested with a meat thermometer. Turn skewers once. Grill a minute or 2 longer for medium 160°F doneness. Remove and cover loosely with a tent of parchment for kebabs to rest for a few minutes.
  6. To serve, add couscous onto plate. Straddle kebabs overtop and spoon warm roasted red pepper sauce overtop. Garnish with toasted flaked coconut and baby nasturtiums, if you wish.

Notes

Each serving contains: 576 calories; 43 g protein; 23 g fat (10 g sat. fat); 51 g total carbohydrates (8 g sugar, 6 g fiber); 361 mg sodium