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Bison Steak & Couscous Recipe


  • 3 (6 oz.) bison sirloin steaks, cut into 1-inch pieces
  • 3 cups cooked couscous, follow package directions and cool
  • 1 small butternut squash, peeled and diced into 1/2-inch pieces
  • 1 tbsp. extra-virgin olive oil + 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1 (6 oz.) container of grape tomatoes, de-stemmed
  • 1 cup red, yellow, and green bell peppers, diced
  • 1/2 cup green onion, diced
  • Juice from one medium orange
  • 1 red pepper, cut into 1-inch pieces
  • 1 yellow pepper, cut into 1-inch pieces
  • 1 green pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1/4 cup red wine vinegar
  • 1 tbsp. granulated garlic
  • 1 tbsp. cracked black pepper
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 2 tsp. sea salt
  • 10-12 wood skewers, soaked in water


  1. Preheat oven to 400°F
  2. Toss butternut squash with 1 tablespoon olive oil, and sprinkle with salt and pepper.
  3. Roast in preheated oven for 20 minutes on a sheet pan.
  4. Turn squash over and add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more.
  5. Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve.
  6. Note: can be made 4 hours ahead. Let stand at room temperature. Mix well before serving.

Bison Steak & Couscous

Experience the sweet flavor of all natural bison - the true red meat of the American West. No antibiotics, no added hormones, and no animal byproducts. Just all natural and wholesome flavor.

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