Bison Sirloin Steak And Vegetable Kabobs With Couscous Salad Recipes

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GRILLED VEGETABLE COUSCOUS SALAD



Grilled Vegetable Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons plus 3 tablespoons extra-virgin olive oil
2 cups Israeli couscous
3 small zucchini, sliced lengthwise into planks
1 orange bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 yellow bell pepper, cored and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 cups crumbled feta
1/2 cup chopped fresh mint

Steps:

  • Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
  • Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous.
  • In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste.

VEGETABLE COUSCOUS SALAD



Vegetable Couscous Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 10

1 box couscous
1 red onion, diced
1 tomato, seeded and diced
2 scallions, sliced
1 zucchini, diced
1/2 cup fresh mint
Juice of 1 lemon
3 tablespoons olive oil
Salt
Pepper

Steps:

  • Prepare couscous according to directions on the package. Set aside to cool. Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors. Add lemon juice and olive oil. Season with salt and pepper. Serve chilled.

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