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Tandoori Beef Skewers With Pistachio Couscous And Curry Vinaigrette
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- #108794
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
Joanna
nutrition data
Nutritional data has not been calculated yet.
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