Six years ago, I went on holiday to Brisbane, Australia. I had a great time, met all kinds of people and tried all kinds of food. They wowed me with exotic foods and I wowed them with cornbread – they couldn’t get enough of it! One of my favorite dishes was curried couscous with steak kabobs. I had this dish at a great little Indian restaurant. They had all kinds of food and they topped off the final course with entertainment – belly dancers! They tried to get me to join them, but I refused, especially after eating all those courses. I hope you enjoy my version as much as I do, although it might not be the same without the belly dancers.

For the kabobs, take your favorite steak, cut it into kabob cubes and marinate it in Teriyaki sauce and pineapple juice. Roughly cut your favorite veggies and pineapple. Skewer them all together and grill to your liking! Remember to soak the skewers in water before using them, so they don’t catch fire!! We don’t want an early Fourth of July.

Curried Couscous

1 – 10 oz. Package of plain couscous (It’s on the rice aisle)

1 ½ cups beef broth

1 cup pineapple juice

2 tablespoons butter

½ cup sour cream

2 tablespoons curry powder

1 tablespoon salt

1 tablespoon sugar

1 cup dried cranberries

½ cup pine nuts (toasted)

Place couscous in a large heat resistant bowl. Bring broth and pineapple juice to a boil and add butter. When butter is melted, pour over the couscous. Cover and let soak for about 10 minutes. Meanwhile, whisk together sour cream, curry, salt and sugar. Fluff couscous with a fork and mix in the sour cream mixture. Then, add your toasted pine nuts and cranberries and mix. If you’re not a curry fan, just follow the directions on the back of the box of couscous and add butter and garlic.

All you have to do now is serve it up with your kabobs. We’ll make a dessert next time to go with our meal for the fourth. Until next time, have fun in the kitchen, experiment and indulge your cravings.