Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette

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Ingredients

Couscous

1. 2 1/2 c warm water
2. 1 T curry powder
3. 1/2 t salt
4. 1/4 t ground black pepper
5. 2 1/2 c fine couscous
6. 3 T olive oil, divided

Raita

7. 1 cup Greek yogurt
8. 1 T minced fresh mint
9. 1/2 t ground cumin
10. 1/4 t salt
11. 1 small English cucumber, peeled, seeded, diced

Charmoula Vinaigrette

12. 1/2 c olive oil
13. 1/4 c lemon juice
14. 1/4 c chopped fresh cilantro
15. 1/4 c chopped fresh parsley
16. 1 T minced garlic
17. 1 t ground cumin
18. 1/2 t paprika
19. 1/4 t cayenne
20. salt to taste
21. freshly ground black pepper to taste

Moroccan Beef Kebabs

22. 1 1/2 lbs ground beef
23. 1/2 c finely minced red onion
24. 2 ozs nonfat powdered milk
25. 2 T chopped fresh cilantro
26. 2 T chopped fresh mint
27. 1 T ground ginger
28. 1 t cayenne
29. 1/2 t salt
30. 1/2 t freshly ground pepper
31. 8 wooden skewers
32. Olive oil, for brushing
33. Pita bread, warmed, for serving

Instructions

1. Preheat the oven to 400°F.
2. Place the water in an ovenproof casserole.
3. Whisk the curry, salt, and pepper into the water.
4. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
5. Pour 1 1/2 T of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil.
6. Place the casserole into the oven and bake for 20 minutes.
7. Remove the casserole from the oven and pour the remaining 1 1/2 T of oil into the couscous.
8. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.

Raita

1. Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine.
2. Refrigerate until time to use.

Charmoula Vinaigrette

1. Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine.
2. Season the charmoula with salt and pepper.

Kebabs

1. Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine.
2. Divide the mixture into 8 balls.
3. Form each ball into a kebab cylinder about 3 inches long.
4. Refrigerate the kebabs until ready to grill.
5. In the meantime soak, wooden skewers in water.
6. Heat the grill to high heat.
7. Insert the skewers into the kebabs.
8. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
9. To complete the dish, place a mound of couscous on a serving plate for each person.
10. Place 2 kebabs on each plate.
11. Garnish the plate with the raita and drizzle the charmoula on the kebabs.
12. Serve with warm pita bread.