There’s a lovely confluence of flavours on this pleasant heart-healthy dish. A little bit of West meets East with buffalo and coconut flavours married with pink peppers. Served over Israeli couscous, it’s a world of deliciousness in a single wholesome dish.
What’s Israeli couscous?
Extra of a pasta than a grain, Israeli couscous is comprised of little balls of arduous wheat flour. It was developed in Israel within the Fifties when rice was reasonably scarce and grew to be a world staple. Substitute with orzo pasta if you want.
Grilling choices
If grilling outside isn’t an choice, place oven rack in high third of oven and preheat broiler. Organize kebab skewers on rimmed baking sheet and slide below broiler. Broil for five minutes, turning as soon as for medium-rare kebabs. Broil a pair minutes longer for medium kebabs.