Moroccan Beef Kebabs w/ Curried Couscous, Raita & Charmoula Vinaigrette

I have been a little out to sea lately and have been trying to get myself back in working order. I can get a bit frazzled when there are a lot of "big" things on the horizon to plan for and well, those that know me well know that I usually like to roll off my spontaneity than to plan but sometimes you just have to get organized.

So let's plan something together. We can start with dinner. This is definitely a complete meal. Sometimes I know I just give you recipes for side dishes, maybe a part of a main dish, or tons of dessert type things. But not today my friends, today I bring you a complete meal that is sure to please.

It seems like a lot of work but you can have this on the table in an hour. I pinky swear! You can do it and you will have your family impressed you made something completely new, and different and well, Moroccan. 

There are certain spices that the average American severely under-uses or does not use at all. Some of these spices are cayenne, cumin and turmeric. I mean I think everyone's Mom has heard Dr. Oz go on and on about how could turmeric is for you and you should add it to everything.

I don't think you should add it to everything but you should keep a bottle in your spice collection. Studies have found that turmeric may help fight infections and even some cancers.

Turmeric also is an anti inflammatory and promotes healthy digestion. That is just one of the spices giving you some of their awesomeness. This meal also has Greek Yogurt (packed full of good probiotics and protein), ginger (another anti-inflammatory and just all around great)...and I really could go on and on with my nutritionist sch-peal but will stop right here and let you contemplate how delicious every bit of this dish is. 

Moroccan Beef Kebabs w/ Curried Couscous, Raita, & Charmoula Vinaigrette
Recipe adapted from Charlie McManus, Crown Bar (Serves 4-5)

Beef Kebabs:
1 1/2 lbs. ground grass-fed beef
1/2 cup minced red onion
2 heaping Tbls. fresh cilantro, chopped
2 heaping Tbls. fresh mint, chopped
2 ounces nonfat powdered milk
1 Tbls. fresh ginger, mashed to a paste
1 tsp ground cayenne pepper
1 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp salt
1/2 freshly ground pepper
Olive oil

Curried Couscous:
2 cups warm water
2 cups couscous
juice of one lemon
1 Tbls. curry powder
1/2 Tbls. turmeric
1/2 tsp salt
1/4 tsp fresh ground pepper
3 Tbls. olive oil

Raita:
1 cup plain Greek yogurt
1 Tbls. fresh mint, finely chopped
1 Tbls. fresh dill, finely chopped
1 Tbls. fresh parsley, finely chopped
1/2 tsp ground cumin
1/4 tsp salt
juice of one lemon
1 small English cucumber, peeled, and diced

Charmoula Vinaigrette:
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 Tbls. garlic, minced
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground cayenne pepper
salt and pepper to taste

Shredded carrot for garnish
Chopped cilantro and mint for garnish
Grilled pita bread for garnish


To make the couscous: Preheat your oven to 400 degrees. Grab a medium sized casserole dish and place couscous in the dish. Whisk together the warm water with the spices and lemon juice. Whisk the water into the couscous. Let the couscous sit for about 10 minutes to fully absorb the water.

Pour about half of the olive oil over the couscous. Rub the olive oil into the couscous with your hands, breaking up any clumps. Make sure that you evening coat the couscous with the olive oil. Then place the couscous into the oven for about 20 minutes.

Remove the couscous from the oven and then drizzle the remaining olive oil over the couscous and again, rub the couscous with your hands breaking up any clumps and fluffing the couscous as you go.

To make the raita: Combine all of the ingredients together and season with salt and pepper. Taste and adjust seasoning as necessary. Keep refrigerated until ready to use.

To make the vinaigrette: Combine all of the ingredients together in a bowl and whisk to combine. Taste and adjust seasoning as necessary. Set aside until ready to use.

To make the kebabs: Soak about 8 kebab skewers in water until ready to use. Preheat your gill to high. Combine the beef, onions, powdered milk, fresh herbs, garlic, ginger, cayenne, cinnamon, and salt and pepper in a bowl. Mix until thoroughly combined. Divide the mixture into 8 balls and form each ball into a cylinder and skewer. Brush the kebabs with olive oil and grill until they are fully cooked, about 3-4 minutes per side.

**For my vegetarian friends: I think you could definitely marinate some tofu in the Charmoula vinaigrette and then grill. I think you could also do the same with thick slices of eggplant. But I will leave the deciding up to you.

To put it all together: Place a good sized mound of couscous on a plate. Sprinkle with some shredded carrot and chopped herbs. Place 2 kebabs per plate and then drizzle the charmoula over the kebabs. Further garnish the plate with warm pita bread and raita.