Product Recall:Various Brands of Vegetable Products

Grilled Beef & Couscous Salad with Curry Vinaigrette

Prep time: 10min
Total time: 30min
Serves: 6
2
Sensations by Compliments Sterling Silver Beef Kabobs with Vegetables
1 cup
uncooked couscous
250 mL
1 can
chickpeas, drained and rinsed
540 mL
½ cup
diced Comté or Swiss cheese (approx. 2 oz/ 60 g)
125 mL
1
tomato, finely diced
3 tbsp
olive oil
45 mL
2 tbsp
lemon juice
30 mL
2 tsp
honey
10 mL
1 tsp
curry powder
5 mL
¼ tsp
each salt and pepper
1 mL
4½ cups
baby spinach
1.125 L
Per serving: (1/6 of the recipe)
calories
430
fat
16 g
saturated fat
4.5 g
carbs
48 g
sugar
4 g
protein
28 g
cholestrol
45 mg
fibre
7 g
sodium
340 mg

Directions

  1. Cook beef kabobs on grill preheated to medium-high 3 to 4 min. per side, or until beef is seared and an instant-read thermometer inserted into beef registers 160˚F (71˚C). Transfer kabobs to plate and cover loosely with foil.

  2. Place couscous in large heat-proof bowl. Pour in 1½ cups (375 mL) boiling water and cover with plastic wrap. Let sit 5 min. or until water is absorbed; fluff with fork. Allow couscous to cool.

  3. Meanwhile, remove beef and vegetables from skewers and chop into bite-size pieces. Combine beef mixture, chickpeas, cheese and tomato with couscous.

  4. In small bowl, whisk together olive oil, lemon juice, honey, curry powder, salt and pepper. Pour over couscous mixture; toss to coat. Add spinach and toss again. Serve immediately.