Beef Kebabs with Tomato-Almond Couscous

Beef Kebabs with Tomato-Almond Couscous
  • Prep Time
  • 4Servings


  • 1 1/2 small red onions, 1 onion cut into 1-inch chunks and the 1/2 onion finely grated
  • 1 1/2 pounds ground beef
  • 3 cloves garlic, finely chopped
  • 4 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 2 tablespoons EVOO
  • 1 box (10 oz.) plain couscous (1 1/2 cups)
  • 1/2 pint grape tomatoes, quartered
  • 1/4 cup slivered almonds, toasted
  • 1 tablespoon balsamic vinegar


In a large bowl, combine the grated onion, ground beef, garlic, 3 tbsp. parsley, 1 1/4 tsp. salt and 1/2 tsp. pepper. Quarter the meat mixture, then form each section into 6 football-shaped meatballs. (The meatballs need to be flat enough so that the skewered onions can also make contact with the grill pan.) Thread 3 meatballs onto each of eight 10- or 12-inch skewers, alternating with chunks of onion.

Heat a grill pan over medium-high heat and brush with 1 tbsp. EVOO. Grill the kebabs, turning occasionally, until just cooked through, 8 to 10 minutes.

Meanwhile, in a medium saucepan, cook the couscous according to package directions, using the remaining 1 tbsp. EVOO and 1/2 tsp. salt. Cover and remove from the heat; let stand for 5 minutes before fluffing with a fork. Stir in the tomatoes, almonds, vinegar and remaining 1 tbsp. parsley; season with salt and pepper. Serve with the kebabs.