Steps to Prepare Couscous Salad

Sea-And-Shore Bison Kabobs With Mediterranean Couscous Salad

Couscous salad is so quick to throw together and makes a great addition to a barbecue or partnered with a classic tagine.

Recipe Summary Sea-And-Shore Bison Kabobs With Mediterranean Couscous Salad

Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.

Ingredients | Couscous Salad

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon finely shredded lemon zest

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon dried thyme, crushed

16 large fresh or frozen sea scallops

16 each cherry tomatoes

1 medium zucchini, halved lengthwise and sliced 1/2 inch thick

3 (6 ounce) packages bison sirloin steak, cut into 1 1/2-inch pieces

16 small whole or halved large button mushrooms

1 medium green or red bell pepper, cut into 1-inch pieces

1 (14.5 ounce) can chicken broth

1 ¼ cups quick-cooking couscous

1 medium tomato, seeded and chopped

1 cup seeded, chopped cucumber

¼ cup sliced green onion

¼ cup crumbled feta cheese

½ cup Greek vinaigrette salad dressing

Directions

For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.

Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 10-inch skewers,* alternately thread scallops, cherry tomatoes, and zucchini, leaving 1/4 inch between pieces.

On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 inch between pieces.

For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on. Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on. Serve with Mediterranean Couscous Salad.

Mediterranean Couscous Salad: Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes. Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.

*If using wooden skewers, soak in water for 30 minutes before grilling.

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Info | Couscous Salad

prep: 50 mins cook: 8 mins additional: 15 mins total: 1 hr 13 mins Servings: 8 Yield: 8 servings

TAG : Sea-And-Shore Bison Kabobs With Mediterranean Couscous Salad

Trusted Brands: Recipes and Tips, The Bison Council,