Beef and Pepper Skewers

🥘 Ingredients

• Israeli couscous
  1 c
• Southwest spice blend
  1 tbsp
• beef sirloin tips
  1 lb
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ½ oz
• pepper
• red bell pepper
  2 unit
• salt
• shallot
  2 unit
• wooden skewers
  8 unit
• zucchini
  2 unit

🍳 Cookware

• zester
• large pot
• strainer
• large bowl
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat the broiler to high. Soak the wooden skewers in water. Core, seed, and dice the red bell pepper into 3/4-inch cubes. Halve, peel, and dice the shallot into 3/4-inch pieces. Finely chop the parsley , reserving a few leaves for garnish. Halve each zucchini lengthwise, then cut into thin half-moons. Zest and halve the lemon with a zester .

   wooden skewers: 8 unit, red bell pepper: 2 unit, shallot: 2 unit, parsley: ½ oz, zucchini: 2 unit, lemon: 1 unit
2. 2

   Cook the Israeli couscous : Bring a large pot of water to a boil, seasoned with salt . Once boiling, add the couscous and cook ⏱️ 8 minutes to ⏱️ 9 minutes , until al dente. Drain in a strainer .

   Israeli couscous: 1 c, salt
3. 

   3

   Meanwhile, toss the beef sirloin tips in a large bowl with the peppers, shallots, Southwest spice blend , and a large drizzle of olive oil . Season generously with salt and pepper . Thread the beef, peppers, and shallots onto the skewers, alternating between each.

   beef sirloin tips: 1 lb, Southwest spice blend: 1 tbsp, olive oil: 2 tbsp, pepper
4. 

   4

   Place the skewers onto a baking sheet . Place under the broiler for ⏱️ 5 minutes to ⏱️ 7 minutes , turning halfway through, until lightly charred and cooked to desired doneness.
5. 

   5

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini. Cook, tossing, for ⏱️ 4 minutes to ⏱️ 5 minutes , until slightly golden. Toss the couscous, lemon zest, and parsley into the pan. Add a squeeze of lemon and a large drizzle of olive oil. Season generously with salt and pepper.
6. 6

   Finish and serve: Serve the beef and pepper skewers on a bed of zucchini and couscous salad. Garnish with the reserved parsley leaves and enjoy!