Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside.
In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare.
Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce.
Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.