Middle Eastern Kebabs with Pearl Couscous and Roasted Red Pepper Sauce - alive magazine

Ingredients

• 1/4 cup (60 mL) coconut sauce, coconut aminos, or low-sodium tamari sauce
• 3 Tbsp (45 mL) apple cider vinegar
• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 garlic clove, peeled, smashed, and minced
• 1/4 tsp (1 mL) sea salt
• 1/8 tsp (0.5 mL) cayenne pepper
• 1 lb (500 g) grassfed sirloin tip water buffalo, bison, or beef cut into 1 inch (2.5 cm) cubes
• 1 red onion, cut into 1 inch (2.5 cm) cubes
• 1 yellow bell pepper, seeded and cut into 1 inch (2.5 cm) pieces
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 cup (250 mL) Israeli couscous
• 1 1/2 cups (350 mL) low-sodium vegetable stock
• 1/4 cup (60 mL) chopped Italian parsley
• 12 oz (340 mL) jar fire-roasted red bell peppers, drained
• 1/2 cup (125 mL) coconut cream
• 1/4 cup (60 mL) low-sodium vegetable stock
• 2 Tbsp (30 mL) tomato paste
• 1 tsp (5 mL) maple syrup
• 1/2 tsp (2 mL) cinnamon
• 1/8 tsp (0.5 mL) sea salt
• Generous pinches of freshly ground black pepper, allspice, and nutmeg
• Toasted flaked coconut, for garnish (optional)