Quick and Easy Beef Kabobs and Pearl Couscous

These juicy beef kabobs are easy to prepare and quick to cook, making them perfect for a busy weeknight dinner.

Beef kabobs and pearl couscous. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

These juicy beef kabobs are easy to prepare and quick to cook, making them perfect for a busy weeknight dinner. I marinate the beef for a few minutes in a simple blend of lemon juice, olive oil, and fresh rosemary while the pearl couscous side dish comes together.

The kabobs cook in about 3 minutes per side on a stovetop grill, developing a lightly charred, savory exterior. If a grill isn’t available, they can be arranged on a sheet pan and broiled.

I use quick cooking pearl couscous, also called Israeli couscous. It takes just five minutes in the microwave and there’s no pot to wash

Helpful Hints

• Two teaspoons dried rosemary can be used instead of fresh rosemary.
• Smoked paprika can be found in the spice section of the market.
• Easy way to chop rosemary is to cut it with a scissors.

Countdown

• Marinate beef
• Make couscous.
• Grill the beef.

Shopping List

To buy: 3/4 pound beef tenderloin, 1 container quick cooking pearl couscous, 1 bottle smoked paprika, 1 lemon, 1 bunch fresh rosemary, 1 green bell pepper, 1 container white mushrooms, 1 container cherry tomatoes

Staples: olive oil, salt, black peppercorns.

Quick and Easy Beef Kabobs and Pearl Couscous

Serves 2

• 3/4 pound beef tenderloin cut into 1-1/2-inch cubes
• 1/2 cup lemon juice,
• 2 tablespoons olive oil
• 4 tablespoons chopped fresh rosemary
• 1/2 cup quick cooking pearl couscous
• 3/4 cup of water
• Salt and freshly ground black pepper
• 8 large white mushrooms wiped and clean stems trimmed
• 8 cherry tomatoes
• 1 green bell pepper cut into 2-inch cubes 8 pieces
• 2 teaspoons smoked paprika
• 4 large skewers

Cut visible fat from beef and cut beef into 1 1/2-inch cubes. Mix lemon juice, oil, and rosemary together in a large bowl. Divide the mixture in half. Save one half in another bowl for garnishing the couscous. Add beef cubes to the other half. Marinate 10 minutes, turning once during this time. Make the couscous while beef marinates. Add couscous to a large microwave safe bowl. Add water. Cover bowl with a plate or plastic wrap. Microwave on high 5 minutes. Remove and stir couscous. Most of the water should be gone and couscous should be soft. If needed microwave, covered, for another minute. Mix the reserved half of the marinade into the couscous and add salt and pepper to taste. Return cover to bowl and let sit while making the beef kabobs.

Heat a stovetop grill on your stove. Remove beef from marinade and thread onto skewers alternating with mushroom, tomato, and green bell pepper. Spray skewers with olive oil spray. Place skewers on the stovetop grill. Grill 3 minutes, turn skewers over, and grill another 3 minutes. A meat thermometer for the beef should read 135 degrees F for medium rare. Sprinkle paprika over beef kabobs. Divide the couscous in half and place on two dinner plates. Serve skewers over couscous using two skewers for each dish.

Per serving: 530 calories (33 percent from fat), 19.7 g fat (6.2 g saturated, 7.7 g monounsaturated), 84 mg cholesterol, 45.9 g protein, 47.4 g carbohydrates, 7.0 g fiber, 126 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2026 Tribune Content Agency, LLC

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