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RECIPE: Moroccan Inspired Beef Kebabs with Jeweled Israeli Couscous
- Yield: Serves 4
Description
Tender cubes of beef flavored with a sweet, savory, and slightly spicy Moroccan marinade play the starring role in this hearty dish. Hot off the grill, these lightly charred kabobs are juicy and aromatic, and served atop fluffy and flavorful couscous jeweled with dried and pickled fruit, will make your diners’ eyes light up.
Ingredients
Units
Scale
For the Kebabs:
- 8 to 10 metal skewers or bamboo skewers (if using bamboo, soaked in water for 30 minutes)
- 2 pounds pastured beef tenderloin, cut into 2-inch cubes
- 2 teaspoons ground cumin
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon cinnamon
- 1 teaspoon garam masala
- salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, plus more for grill
For the Couscous:
- 5 tablespoons unsalted butter, divided
- 2/3 cup slivered almonds (about 3 1/2 ounces)
- 1/3 cup finely chopped shallots
- 3 cups (16 ounces) Israeli couscous
- 1 cinnamon stick
- 2 dried bay leaves
- 3 3/4 cups organic low-sodium chicken broth or vegetable broth
- 1 teaspoon sea salt
- 1 cup dried cherries
- 1 cup chopped dried apricots
- 1/4 cup finely chopped lemon pickle peel (See recipe here)
- 1/2 cup chopped fresh flat-leaf parsley
Instructions
For the kebabs:
- Place the beef in a medium bowl and add the cumin, mint, parsley, cinnamon, garam masala, 1 teaspoon salt, 1 teaspoon pepper, and 2 tablespoon olive oil and mix well to combine. Cover and let marinate at room temperature, about 30 minutes.
For the couscous:
- Meanwhile, melt 1 tablespoon butter in heavy large saucepan over medium low heat. Add almonds and stir until golden brown, about 6 to 8 minutes. Transfer to small bowl.
- Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and cook, stirring occasionally until golden, about 8 minutes. Add the couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is mostly absorbed, about 8 minutes. Add in cherries, apricots, and lemon cover and continue to cook until the liquid is absorbed, about 3 more minutes. Stir in the parsley and almonds. Set aside.
- Preheat a grill or grill pan to medium-high heat. Thread the meat onto the skewers. Oil the grates of the grill and grill the kebabs, use tongs to turn for even cooking.
- Continue to cook until grill marks form on all sides and the meat is cooked through, about 8 to 10 minutes. Let rest about 5 to 10 minutes before serving with the couscous.
