Tri-Color Couscous with Grilled Beef Skewers


  • 1 cup uncooked Tri-Color Couscous
  • 1 tablespoon butter
  • 2 tablespoons onion, finely chopped
  • 1 cup water or chicken broth
  • 1 tablespoon oil
  • 1 pound beef sirloin, cut into 1-inch cubes
  • Marinade
  • 1 bunch fresh parsley, stems removed
  • 1/2 teaspoon red pepper flakes
  • 8 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil


  • Soak 4 wooden skewers in water.
  • In bowl of food processor combine all marinade ingredients except oil. Pulse several times. With processor running slowly add oil until incorporated.
  • Place meat cubes on soaked skewers. Place skewers flat in a container and pour marinade over, turning skewers to cover all sides of the meat. Cover and refrigerate for 15 to 30 minutes.
  • Drain skewers from marinade. Grill on all sides until desired doneness.
  • Meanwhile, prepare couscous: In a small saucepan sauté onion in butter on medium heat for about 2 minutes; add chicken broth or water and salt to taste if desired. Bring to a boil; stir in couscous.
  • Cover and remove from the heat. Let rest 5 minutes. Add 1 tablespoon oil and fluff with fork or whisk.
  • Serve with beef skewers.