Kebabs with Couscous and Salad
Kebabs with Couscous and Salad
Ingredients
For the Kebabs
- 1 lb ground beef, or your favorite ground meat
- 1 onion
- 1 red bell pepper
- 1/2 bunch parsley
- 1-2 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
For the Couscous
- 1 package pearl couscous, (500g)
- 1 onion, sliced
- 1 carrot, grated
- 4 cups chicken stock, or water
- 3 tablespoons olive oil
- to taste black pepper
- 1 tablespoon salt, if using water for couscous
For the Salad
- 1 head iceberg lettuce, chopped
- 1 can sweet corn, drained
- 3 Persian cucumbers, chopped
- 1 lemon, juice of
- as needed olive oil
- as needed salt
- as needed black pepper
Instructions
- 1
Place the onion, red bell pepper, parsley, and garlic cloves into a food processor. Pulse until finely minced. Transfer the minced mixture to a strainer and squeeze out all excess liquid.
⏱️ 10 min
- 2
In a large mixing bowl, combine the strained vegetable mixture with the ground meat, 3 tablespoons olive oil, paprika, 1 tablespoon salt, 1 teaspoon black pepper, and cumin. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 3
To form the kebabs, take a portion of the meat mixture and place it onto a gallon-size plastic bag. Lay a wooden skewer in the center of the meat on the bag. Fold the plastic bag over the skewer and use a knife to press and spread the meat evenly across the skewer, shaping it into a kebab.
⏱️ 15 min
- 4
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 5
In a 9x13-inch baking dish, combine the pearl couscous, sliced onion, grated carrot, 3 tablespoons olive oil, and black pepper to taste. Pour in 4 cups of chicken stock (or water). If using water, add 1 tablespoon of salt. For a drier couscous, use 3 1/2 cups of liquid instead of 4 cups. Mix all ingredients in the baking dish thoroughly.
⏱️ 5 min
- 6
Carefully lay the formed kebabs across the top of the couscous mixture in the baking dish, ensuring they do not touch the liquid.
⏱️ 2 min
- 7
Cover the baking dish first with parchment paper, then tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes.
⏱️ 30 min•🌡️ 375
- 8
While the kebabs and couscous are baking, prepare the salad. In a bowl, combine the chopped iceberg lettuce, drained sweet corn, and chopped Persian cucumbers. Dress with the juice of 1 lemon, olive oil, salt, and black pepper to taste. Toss to combine.
⏱️ 10 min
- 9
After the initial baking time, remove the parchment paper and foil cover from the baking dish. Continue to bake for another 15 minutes.
⏱️ 15 min•🌡️ 375
- 10
If desired, broil the kebabs for 5 minutes at the end of the baking time to achieve a more browned and crispy finish. Keep a close eye on them to prevent burning.
⏱️ 5 min
- 11
Serve the baked kebabs and couscous immediately with the fresh salad on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kebabs with Couscous and Salad
For the Kebabs
- 1 lb ground beef, or your favorite ground meat
- 1 onion
- 1 red bell pepper
- 1/2 bunch parsley
- 1-2 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
For the Couscous
- 1 package pearl couscous, (500g)
- 1 onion, sliced
- 1 carrot, grated
- 4 cups chicken stock, or water
- 3 tablespoons olive oil
- to taste black pepper
- 1 tablespoon salt, if using water for couscous
For the Salad
- 1 head iceberg lettuce, chopped
- 1 can sweet corn, drained
- 3 Persian cucumbers, chopped
- 1 lemon, juice of
- as needed olive oil
- as needed salt
- as needed black pepper
Instructions
- 1
Place the onion, red bell pepper, parsley, and garlic cloves into a food processor. Pulse until finely minced. Transfer the minced mixture to a strainer and squeeze out all excess liquid.
⏱️ 10 min - 2
In a large mixing bowl, combine the strained vegetable mixture with the ground meat, 3 tablespoons olive oil, paprika, 1 tablespoon salt, 1 teaspoon black pepper, and cumin. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 3
To form the kebabs, take a portion of the meat mixture and place it onto a gallon-size plastic bag. Lay a wooden skewer in the center of the meat on the bag. Fold the plastic bag over the skewer and use a knife to press and spread the meat evenly across the skewer, shaping it into a kebab.
⏱️ 15 min - 4
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 5
In a 9x13-inch baking dish, combine the pearl couscous, sliced onion, grated carrot, 3 tablespoons olive oil, and black pepper to taste. Pour in 4 cups of chicken stock (or water). If using water, add 1 tablespoon of salt. For a drier couscous, use 3 1/2 cups of liquid instead of 4 cups. Mix all ingredients in the baking dish thoroughly.
⏱️ 5 min - 6
Carefully lay the formed kebabs across the top of the couscous mixture in the baking dish, ensuring they do not touch the liquid.
⏱️ 2 min - 7
Cover the baking dish first with parchment paper, then tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes.
⏱️ 30 min•🌡️ 375 - 8
While the kebabs and couscous are baking, prepare the salad. In a bowl, combine the chopped iceberg lettuce, drained sweet corn, and chopped Persian cucumbers. Dress with the juice of 1 lemon, olive oil, salt, and black pepper to taste. Toss to combine.
⏱️ 10 min - 9
After the initial baking time, remove the parchment paper and foil cover from the baking dish. Continue to bake for another 15 minutes.
⏱️ 15 min•🌡️ 375 - 10
If desired, broil the kebabs for 5 minutes at the end of the baking time to achieve a more browned and crispy finish. Keep a close eye on them to prevent burning.
⏱️ 5 min - 11
Serve the baked kebabs and couscous immediately with the fresh salad on the side.
⏱️ 3 min