Grilled Beef & Couscous Salad with Curry Vinaigrette
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.
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.
Meanwhile, remove beef and vegetables from skewers and chop into bite-size pieces. Combine beef mixture, chickpeas, cheese and tomato with couscous.
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.