Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

Ingredients

• 18 ounce bison sirloin steak cut into 1 1/2-inch pieces
• 16 small button mushrooms whole halved
• 16  cherry tomatoes 
• 14.5 ounce chicken broth canned
• 1 cup cucumber seeded chopped
• 1 teaspoon thyme leaves dried crushed
• 0.3 cup feta cheese crumbled
• 4 cloves garlic minced
• 0.3 cup green onion sliced
• 3 tablespoons juice of lemon 
• 1 teaspoon lemon zest shredded finely
• 3 tablespoons olive oil 
• 1.3 cups quick-cooking couscous 
• 1 medium bell pepper green red cut into 1-inch pieces
• 1 teaspoon salt 
• 16 large sea scallops fresh
• 1 medium tomatoes seeded chopped
• 0.5 cup greek vinaigrette salad dressing 
• 1 medium zucchini halved lengthwise sliced

Equipment

• bowl
• paper towels
• sauce pan
• grill
• skewers

Directions

1. For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.
2. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 10-inch skewers,* alternately thread scallops, cherry tomatoes, and zucchini, leaving 1/4 inch between pieces.
3. On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 inch between pieces.
4. For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on. Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on.
5. Serve with Mediterranean Couscous Salad.
6. Mediterranean Couscous Salad: Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat.
7. Let stand for 5 minutes. Fluff couscous lightly with a fork.
8. Transfer to a large bowl.
9. Let stand at room temperature for 10 minutes. Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.