Grilled Beef & Couscous Salad with Curry Vinaigrette
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 2
- Sensations by Compliments Sterling Silver Beef Kabobs with Vegetables
- 1 cup
- uncooked couscous
- 250 mL
- 1 can
- chickpeas, drained and rinsed
- 540 mL
- ½ cup
- diced Comté or Swiss cheese (approx. 2 oz/ 60 g)
- 125 mL
- 1
- tomato, finely diced
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2 tsp
- honey
- 10 mL
- 1 tsp
- curry powder
- 5 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- 4½ cups
- baby spinach
- 1.125 L
Directions
Step 1
Cook beef kabobs on grill preheated to medium-high 3 to 4 min. per side, or until beef is seared and an instant-read thermometer inserted into beef registers 160˚F (71˚C). Transfer kabobs to plate and cover loosely with foil.
Step 2
Place couscous in large heat-proof bowl. Pour in 1½ cups (375 mL) boiling water and cover with plastic wrap. Let sit 5 min. or until water is absorbed; fluff with fork. Allow couscous to cool.
Step 3
Meanwhile, remove beef and vegetables from skewers and chop into bite-size pieces. Combine beef mixture, chickpeas, cheese and tomato with couscous.
Step 4
In small bowl, whisk together olive oil, lemon juice, honey, curry powder, salt and pepper. Pour over couscous mixture; toss to coat. Add spinach and toss again. Serve immediately.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving: (1/6 of the recipe)
- Calories:
- 430
- Fat:
- 16 g
- Saturated Fat:
- 4 g
- Carbs:
- 48 g
- Fibre:
- 7 g
- Sugar:
- 4 g
- Cholesterol:
- 45 mg
- Protein:
- 28 g
- Sodium:
- 340 mg
