Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette

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