There is a beautiful confluence of flavours in this delightful heart-healthy dish. A bit of West meets East with buffalo and coconut flavours married with red peppers. Served over Israeli couscous, it’s a world of deliciousness in a single healthy dish.
What is Israeli couscous?
More of a pasta than a grain, Israeli couscous is made from little balls of hard wheat flour. It was developed in Israel in the 1950s when rice was rather scarce and grew to be a world staple. Substitute with orzo pasta if you wish.
If grilling outdoors isn’t an option, place oven rack in top third of oven and preheat broiler. Arrange kebab skewers on rimmed baking sheet and slide under broiler. Broil for 5 minutes, turning once for medium-rare kebabs. Broil a couple minutes longer for medium kebabs.