Israeli Couscous: Jewish Food! Shashlik: Russian Food! A Great Combination For Dinner

Combine red wine vinegar, California merlot wine, lemon juice, salt, red pepper flakes, black pepper, coriander, smoked or sweet paprika, shallot, olive oil, and brown sugar in a bowl.

Mix the marinade by hand until well combined.

Let the meat marinate for about 24 hours (or use pre-marinated meat).

Remove the marinated meat from the bowl and dry it off to ensure it sears properly.

Prepare the couscous salad dressing by combining sun-dried tomatoes, kalamata olives, shallot, garlic, sea salt, black pepper, mint, cilantro, red chili, lemon juice, and olive oil in a bowl.

Mix the dressing ingredients together and let it sit for about 30 minutes to marry the flavors.

Cook 2 cups of couscous in 2 1/2 cups of chicken broth, bringing it to a boil and then reducing to a simmer, following the package instructions.

Spread the cooked couscous on a baking sheet to cool for 10 to 20 minutes before mixing with the dressing.

Combine the cooled couscous with the dressing and let it sit for about 30 minutes to absorb the flavors.

Grill the prepared shashlik until cooked through.

Equipment Needed

Allergens