Sirloin Skewers

served with Grilled Vegetable Couscous and Pepper Sauce

Pepper Sauce:

3 Red Bell Peppers

1/2 C. Fresh Cilantro

1/4 C. Extra Virgin Olive Oil

3 Tbsp. Fresh Lemon Juice

1 Tsp. Ground Coriander

1 Tsp. Ground Cumin

1 Tsp. Sea Salt

1/2 Tsp. Caraway Seeds

1/2 Tsp. Crushed Red Pepper

Couscous:

1 C. Water

1 C. Chicken Broth

2 C. Uncooked Couscous

1 Eggplant, Cut lengthwise into 1/2 inch-thick slices

1 Squash, Cut lengthwise into 1/2 inch-thick slices

5 Green Onions, Trimmed

Sirloin:

1 1/2 Lbs. Top Sirloin Steak, Cut in to 1 inch cubes

Salt, Pepper to Taste

Preheat broiler.

Cut bell peppers in half, discard seeds and membranes. Place bell peppers, skin side up, on a foil-lined baking sheet. Broil 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand 20 minutes. Peel. Place peppers and next 8 ingredients into a blender, and process until smooth.

Preheat grill to medium-high heat. 

Combine 1 C. water and broth in a saucepan and bring to a boil. Stir in couscous; cover. Remove from heat. Let stand 10 minutes. Fluff with a fork before serving.

Arrange eggplant, squash, and green onion on grill rack coated with cooking spray. Grill for 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 large bowl. Toss gently. Keep warm.

For skewers, thread beef on to wooden skewers. Lightly coat beef with cooking spray and sprinkle with salt and pepper. Place on grill rack and grill for 8 minutes or until desired degree of doneness. Serve with couscous and remaining pepper sauce.