Tandoori Beef Skewers With Pistachio Couscous And Curry Vinaigrette Recipe

ingredients

Vinaigrette
1 tablespoon extra-virgin olive oil, divided
1 green onion, thinly sliced
1/2 teaspoon curry powder
1 dash cumin
1/4 cup orange juice
1 tablespoon lime juice
1 teaspoon fresh ginger, grated
salt, to taste
freshly ground black pepper, to taste

Couscous
3/4 cup water
2/3 cup whole-wheat couscous
1/2 red bell pepper, cut into very thin strips
1 carrot, cut into very thin strips
3 tablespoons shelled pistachios, toasted and chopped

Beef
1/2 pound beef flank steak
1/2 cup plain nonfat yogurt
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cumin
2 cups very thinly sliced Napa cabbage

directions

For Vinaigrette: Whisk together all ingredients.

For Couscous: Bring water to a boil in a small saucepan, then stir in couscous. Remove from heat, cover and let stand for 5 minutes.

Fluff with a fork. Add peppers, carrots, pistachios and vinaigrette. Mix well and set aside.

For Beef: Cut beef crosswise into 1/4-inch thick strips. Combine yogurt and next 8 ingredients in a bowl. Add beef and toss to coat. Cover and refrigerate for 10 minutes.

Soak 6-inch size bamboo skewers in water for 10 minutes. Drain. Thread beef on skewers.

Grill over medium heat for 4 to 6 minutes for medium rare to medium, turning occasionally.

To serve, arrange cabbage on serving plates. Top with couscous and beef skewers.

nutrition data

Nutritional data has not been calculated yet.