Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette

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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!

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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!

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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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This was a big hit with the whole family this past weekend. I made the recipe pretty true to the instructions, however, could not find any fresh mint, so this was omitted. I look forward to trying it with the mint next time as I think that will add even more pizzazz to this already flavorful dish!