Photo: Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe
Ingredients
Couscous:
- 2 1/2 cups warm water
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups fine couscous
- 3 tablespoons olive oil
Raita:
- 1 cup Greek yogurt
- 1 tablespoon minced fresh mint
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 small English cucumber, peeled, seeded, diced
Charmoula Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
Moroccan Beef Kebabs:
- 1 1/2 pounds ground beef
- 1/2 cup finely minced red onion
- 2 ounces nonfat powdered milk
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 tablespoon ground ginger
- 1 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Olive oil, for brushing
- Pita bread, warmed, for serving
Directions
For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
Pour half 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. Place the casserole into the oven and bake for 20 minutes.
Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
Notes
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By kyleblonde
Texas
on March 16, 2013
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Absolutely delicious! I didn't change a thing from the original recipe and I wouldn't if I were to make it again. I used grass-fed 92% ground round for the beef. The couscous preparation was different than I had used before but the results were excellent. My husband said couscous in restaurants is usually either soggy or like sand, but this was perfect. The prep to table time was almost exactly two hours. Cooking the meat, the recipe says 34 minutes per side, but I think it must be 3-4 minutes per side. I highly recommend some type of electric herb mincer to save on prep time unless you're very handy with a knife. I used the bowl/blade attachment for my immersion blender and it worked like a charm. Don't skip the Charmoula Vinaigrette, it made the dish! DELISH! Thanks to the Crown Bar for sharing the recipe. If this is any indication of what they serve you can be sure a stop there is on my bucket list!
By lksmithnj_11144168
Lebanon, NJ
on March 16, 2013
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Yes, very tasty. We made only the beef kabobs tonight and are looking forward to the entire menu when we're not doing Atkins. Next time I'll add a little more of the spices/herbs, and will probably add toasted pine nuts too. Ground sirloin from our local meat market makes all the difference...don't skimp on quality!
By ladyb77
on March 16, 2013
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This was awesome! Instead of beef kabobs I grilled some chicken after marinating it in chermoula sauce. Also grilled some zucchini for veggies
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