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Bison & Vegetable Kabobs with Couscous Salad recipe

Bison & Vegetable Kebobs with Couscous.

This recipe for bison and vegetable kabobswith couscous salad is a great way to bring big flavors to ahealthy diet.

Recipe: Bison & VegetableKabobs with Couscous Salad

1/2 cup and 1/4 cup, extra virgin oliveoil
1/4 cup red wine vinegar
1 tablespoon granulated garlic
1 tablespoon cracked black pepper
1 tablespoon oregano
1 tablespoon basil
1 teaspoon sea salt
1 tablespoon thyme
1 (16-ounce) package baby bello mushrooms, washed and drained
1 red onion
1 red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
3 bison steaks, cut into 1 inch pieces
Skewers1 1/2 cups water, boiling (salted if desired)
1 1/2 cups instant couscous
1 green onion, sliced
Roasted squash and tomatoes
1 orange

  • To a measuring cup add a 1/2 cup of theextra virgin olive oil, red wine vinegar, granulated garlic,cracked black pepper, oregano, basil, sea salt,
    and thyme. Whisk to combine all the ingredients.
  • Now pour half of this marinade into abowl with the baby bello mushrooms, the red onion and the red,yellow and green peppers. Toss to coat. Save the tops and thebottoms of the peppers to add to the couscous salad later.
  • To a medium bowl with the bison, add theother half of the marinade and toss.
  • Now skewer the marinated vegetables andbison. Keep them separate because the bison will cook a lot fasterthan the vegetables.
  • To a pot of 1 1/2 cups boiling water,add the couscous and cover, turning the heat off.
  • Cook the vegetable skewers on the grillfor 10 to 12 minutes, turning frequently, and then cook the bisonskewers for about 3 to 4 minutes per side.
  • Pour the cooked couscous into a largebowl and add the chopped reserved peppers, green onion, squashand tomatoes, 1/4 cup of extra virgin olive oil and juice from1/2 of the orange. Toss to combine.
  • Serve with the skewers placed on top ofthe couscous salad.

    Makes 6 to 8 servings.

    Recipe and video provided courtesy of property of

    Bison and Vegetable Kabobs with Cous Cous Salad

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  • Comments

    1 Comment


    For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on. Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on. Serve with Mediterranean Couscous Salad.

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