Lemon Herb Beef Kabobs With Couscous Salad Recipes

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LEMON BEEF KABOBS



Lemon Beef Kabobs image

These kabobs from Jane Turner of Canton, Ohio bring the bright flavor of lemon to the table without having to heat up the kitchen. You'll love the mix of tender meat and mushrooms with vibrant green pepper.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 kabobs.

Number Of Ingredients 14

1/3 cup lemon juice
1/3 cup canola oil
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 bay leaf
3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
1 cup medium fresh mushrooms
1 small green pepper, cut into 1-inch pieces
1/2 cup pearl onions

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients; add beef and mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard marinade and bay leaf., On four metal or soaked wooden skewers, alternately thread beef and vegetables. , Grill, covered, over medium heat for 8-10 minutes or until beef reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 463 calories, Fat 29g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

LEMON AND HERB COUSCOUS



Lemon and Herb Couscous image

From inspiredtaste.com: "We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."

Provided by Paris D

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups israeli couscous
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons lemon juice
1 teaspoon lemon zest, finely grated
1 cup English cucumber, diced (about 1/2 of an English cucumber)
1 large tomatoes, diced
1/2 cup fresh herb, coarsely chopped (any combination of fresh parsley, cilantro, basil, dill or mint)
1/3 cup raisins
1/4 cup walnuts, toasted and chopped
freshly ground salt and black pepper

Steps:

  • In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  • While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
  • Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
  • Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 1.6, Sodium 16.9, Carbohydrate 43.3, Fiber 3.3, Sugar 6.6, Protein 7

COUSCOUS WITH HERBS AND LEMON



Couscous With Herbs and Lemon image

A typical North African dish, made delicious with parsley, mint, basil and lemon! A great side to meat dishes. Adapted from Gourmet magazine(July/2003). Due to some reviews I have updated the recipe, adding more garlic and lemon juice.

Provided by Sharon123

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium onion, finely chopped
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
3/4 cup water
1 1/4 cups vegetable broth (10 fl oz) or 1 1/4 cups chicken broth
1 (10 ounce) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/4 cup finely chopped of fresh mint
1 -3 tablespoon fresh lemon juice (or to taste)
salt and pepper

Steps:

  • Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
  • Add garlic and cook, stirring, 30 seconds.
  • Add water and broth and bring to a boil.
  • Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Serve and enjoy!
  • For vegetarian do not use Chicken Broth.

Nutrition Facts : Calories 231.9, Fat 4.9, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 39.7, Fiber 3.2, Sugar 0.9, Protein 6.7

COUSCOUS WITH HERBS AND LEMON



Couscous with Herbs and Lemon image

Categories     Citrus     Herb     Side     Picnic     Quick & Easy     Mint     Summer     Couscous     Parsley     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

Steps:

  • Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
  • Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

LEMON-HERB BEEF KABOBS WITH COUSCOUS SALAD



Lemon-Herb Beef Kabobs With Couscous Salad image

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh mint leaves
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon , crushed red pepper flake
1 1/2 pounds beef tenderloin steaks or sirloin
1 1/2 cups quick-cooking couscous
1/3 cup raisins
2 cups chicken broth
1/4 cup , thinly sliced green onion, (white part only)
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
extra-virgin olive oil
kosher salt

Steps:

  • TO MAKE THE MARINADE: In a small bowl whisk together olive oil, lemon juice, oregano, mint, garlic, Worcestershire sauce, and red pepper flakes.Cut beef into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.TO MAKE THE SALAD: In a large bowl combine the couscous and raisins. In a small saucepan over high heat, bring the broth to a boil and pour over the couscous. Stir to mix, cover and allow to stand for about 10 minutes.In a small bowl whisk together the green onions, parsley, mint, olive oil, lemon juice, salt and pepper. Add to the couscous. Stir gently with a fork to combine and to fluff the salad.Remove the beef cubes from the bag and discard the marinade. Skewer the beef cubes alternately with the bell peppers and onions. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.Brush or spray the kabobs with olive oil and season with salt. Grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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Top Asked Questions

How do you make couscous salad?
Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl. Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended.
What is the best dressing for couscous?
Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each). Toss the cooked and drained couscous with the dressing then set aside for 5 minutes, stirring occasionally, until cooled slightly.
Can you put pecans in lemon herb couscous salad?
The pecans (or walnuts, if using) are very easy to “toast” before adding to the lemon herb couscous salad. Simply place chopped nuts into a dry skillet. Cook the pecans on medium heat, stirring occasionally, until they become fragrant.
Is lemon couscous easy to make?
This Lemon Couscous is one of the fastest, easiest side dish recipes! Plus it has a delicious bright flavor that pairs well with just about any main dish, it’s incredibly versatile too. This simple couscous recipe is just one of those must have recipes!

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