1 1/2 lb Sirloin, Cubed 1/2 c Cabernet Sauvignon 1/4 c Red Wine Vinegar 1 t Thyme, Dried 1 Clove Crushed Garlic 1/2 c Olive Oil 2 tb Dijon Mustard 2 ds Tabasco Sauce 1/2 ts Ground Black Pepper See Number 3 Below 1. Combine all ingredients and allow to marinad 6 hours at room temper- ture or 10-12 hours refrigerated. 2. Drain meat and remaining marinade. 3. Arrange on skewers with vegetables such as: ? red, green, and yellow peppers ? baby carrots ? tomatillo ? whole cloves of garlic ? zucchini ? baby turnips ? red onion 4. All vegetables except onions should be blanched for 2 minutes. 5. Grill over hot mesquite or charcoal to desired degree of doneness, brushing occasionally with the remaining marinade. 6. Serve over couscous: ? 2 cups couscous ? 2 cups chicken stock or water ? Salt and pepper 7. Bring liqui
d to a boil, stir in couscous and let stand covered for 4 minutes; fluff with a fork. 8. Garnish finished dish with small hot peppers and tomatillo.
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