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Pistachio-Crusted Beef Kebabs With Cauliflower Couscous

Rated : 
 by 1 person
Makes: 4 servings View Nutrition Facts


  • 2 tablespoons  shelled unsalted pistachios
  • 2 tablespoons  unsweetened coconut
  • 1 tablespoon  sesame seeds
  • 1 1/2 teaspoons  cumin seeds
  • 1/2 teaspoon  coarse salt, plus additional for seasoning
  • 1/4 teaspoon  black pepper, plus additional for seasoning
  • 1 pound  lean beef, such as sirloin, trimmed
  • 1 1/2 cups  low-sodium chicken broth
  • 1 1/2 cups  small cauliflower florets
  • 1 cup  whole-wheat pearl couscous
  • 1/3 cup  chopped fresh mint
  • 10 pitted Kalamata olives, chopped
  • 2 teaspoons  lemon zest
  • 1 1/2 tablespoons  freshly squeezed lemon juice
  • 1 tablespoon  olive oil


1. Grind pistachios, coconut, sesame seeds, cumin seeds, salt and pepper in a coffee grinder; transfer to a medium bowl.

2. Cut beef into 24 cubes and add to bowl with spices; toss to coat. Thread 6 beef cubes on each of 4 skewers.

3. Bring chicken broth to a boil in a medium pot. Add cauliflower and couscous and simmer over medium-low heat until liquid is absorbed. Turn off heat and cover pot.

4. Preheat the broiler. Place kebabs on a foil-lined baking sheet and broil 4 minutes; flip and broil 4 minutes more, or until beef is rosy in the center.

5. Fluff couscous with a fork. Stir in mint, olives, lemon zest, lemon juice and oil; season with salt and pepper to taste.

Pistachio-Crusted Beef Kebabs With Cauliflower Couscous
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