How to make Bison and Vegetable Kabobs with Cous Cous Salad Video

Learn how to make Bison and Vegetable Kabobs with Cous Cous Salad.
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[Music Playing] This recipe for bison and vegetables skewers with Couscous salad is a great way to bring big flavors to a healthy diet. To a measuring cup, add half of cup of extra virgin olive oil, quarter cup of red wine vinegar, one tablespoon of granulated garlic, one tablespoon of cracked black pepper, one tablespoon of oregano, one tablespoon of basil, one teaspoon of sea salt and one teaspoon of tan. Whisk to combine all the ingredients. Now, pour half of this marinade into a bowl with 116 ounce package of baby bello mushrooms that have been washed and drained; a red pepper, a yellow pepper and a green pepper that have all been cut into one inch pieces. Toss to coat. We are going to save the tops and bottoms of the peppers to add to our couscous salad. To a medium bowl with three bison steaks cut into one inch pieces, add the other half of the marinade and toss. Now, skewer the marinated and vegetables and bison. We are keeping them separate here because the bison will cook a lot faster than the vegetables. To a pot of boiling water, add one and a half of cups of couscous and cover. Turn the heat off. Cook the vegetable skewers on the grill for 10 to 12 minutes turning frequently and then cook the bison skewers for about three to four minutes a side. Pour the cooked couscous into a large bowl and add the chopped reserved peppers, roasted squash and tomatoes, sliced green onions, a quarter cup of extra virgin olive oil and a juice from half of orange. Toss to combine. Bison and vegetable skewers with couscous salad; what a great way to treat your heart and stomach. For more delicious recipes using bison visit highplainsbison.com

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