Combine beef, red wine, red wine vinegar, thyme, crushed garlic, olive oil, Dijon mustard, red hot pepper sauce, and black pepper in a bowl.

Marinate for 6 hours at room temperature.

Drain the meat, discarding the remaining marinade.

Thread the marinated beef onto skewers, alternating with blanched vegetables such as red bell pepper, green bell pepper, zucchini, baby turnips, and red onion.

Blanch all vegetables, except onions, for 2 minutes in boiling water.

Grill over hot mesquite or charcoal to the desired degree of doneness.

Prepare couscous by bringing chicken broth to a boil, stirring in couscous, and letting it stand covered for 4 minutes.

Fluff couscous with a fork.

Serve the grilled brochettes over couscous.

Garnish the finished dish with small hot peppers and tomato.