Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad Recipe

For brush-on stir together oil lemon juice lemon zest garlic salt and thyme in a small bowl; set aside.

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.

On eight 10-inch skewers* alternately thread bison sirloin steak pieces mushrooms and bell pepper leaving 1/4 inch between pieces.

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. Serve with Mediterranean Couscous Salad.

Mediterranean Couscous Salad: Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes. Stir in chopped tomato cucumber onion and feta cheese. Toss with vinaigrette.