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Moroccan Pita with Couscous Salad and Mint-Parsley Yogurt Sauce

1 lb. Beef Tenderloin Tips
1 tsp. cinnamon, ground
1 tsp. coriander, ground
1 tsp. turmeric
1/2 tsp. black pepper
1/2 tsp. cumin
1/2 tsp. nutmeg
1/4 cup olive oil
4 large pitas, warm
1 box couscous, cooked
1/2 tomato, diced
1/2 tsp. fresh garlic, minced
1 tbsp. red onion, diced
Yogurt Sauce
1 cup low fat yogurt
1 tbsp. non-fat mayonnaise
2 tbsp. fresh lemon juice
1/2 tsp. fresh garlic, minced
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
Directions: Combine all of the yogurt sauce ingredients in a glass bowl. Cover and refrigerate until needed.

In another bowl combine all of the spices and olive oil. Coat the Beef Tenderloin Tips in the spices. Place on a skewer and marinate for 1 – 2 hours.

Preheat grill to medium-high heat. While the grill is preheating combine the couscous, tomatoes, garlic, and red onions. Cover until needed.

Place the kabobs on the grill. Cook 2 – 3 minutes then turn the kabobs over. When you turn the kabobs place the pita bread on the top shelf or cool part of the grill.

To assemble the pita, place 1-2 tablespoons of the couscous on the pita bread followed by the meat and then the yogurt sauce. Fold the pita in half and eat.
Servings: 4
Source: KC Steak Company

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