Pepper Sauce:
4 red bell peppers
1/2 c. fresh cilantro leaves (I omitted this and it was still excellent)
1/4 c. olive oil
3 tbsp. fresh lemon juice
1 1/2 tsp. coriander
1 1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. caraway seeds
1/2 tsp. crushed red pepper
Couscous:
1 c. water
1 c. chicken broth
2 c. uncooked couscous
8 oz. eggplant, cut lengthwise into 1/2 inch thick slices
8 oz. squash, cut lengthwise into 1/2 inch thick slices
8 oz. zucchini, cut lengthwise into 1/2 inch thick slices
4 green onions, trimmed
cooking spray
Skewers:
1 1/2 lb. top sirloin steak, cut into 1 inch cubes
3/4 tsp. ground black pepper
1/2 tsp. kosher salt
1. Preheat broiler.
2. To prepare the pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined backing sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place pepper and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
3. Preheat grill to medium-high heat.
4. To prepare couscous, combine 1 c. water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with fork; discard bay leaf.
5. Arrange eggplant and next 3 ingredients (through green onions) on a grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 c. pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.
6. To prepare skewers, thread beef onto 12 (7 inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 tsp. of salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.
Yield: 6 servings
