For a complete family meal, pair Moroccan beef skewers with vegetable-laden couscous.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
800g Coles Australian Beef Rump Steak, thinly sliced
1 tbs Moroccan seasoning
2 tbs olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 1/2 cups (375ml) chicken stock
1 cup (120g) frozen peas
1 1/2 cups (300g) couscous
250g pkt Coles Baby Beetroot, finely chopped
1/2 cup coarsely chopped coriander
Coles Brand Greek Style Yoghurt, to serve
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Method
Step 1
Combine the beef, seasoning and half the oil in a large bowl. Thread evenly among 12 bamboo skewers.
Step 2
Heat a large frying pan over medium-high heat. Cook the skewers, turning, for 5-6 mins or until just cooked through. Transfer to a plate and cover with foil. Rest for 5 mins.
Step 3
Meanwhile, add the rest of the oil, onion and carrot to the pan. Cook, stirring, for 2 mins or until onion softens. Add the chicken stock and peas and bring to the boil. Remove from heat. Add the couscous and stir to combine. Set aside, covered, for 5 mins or until liquid is absorbed. Use a fork to separate the grains. Add the beetroot and coriander and toss to combine. Divide among serving plates. Top with the skewers. Serve with yoghurt.
800g Coles Australian Beef Rump Steak, thinly sliced
1 tbs Moroccan seasoning
2 tbs olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 1/2 cups (375ml) chicken stock
1 cup (120g) frozen peas
1 1/2 cups (300g) couscous
250g pkt Coles Baby Beetroot, finely chopped
1/2 cup coarsely chopped coriander
Coles Brand Greek Style Yoghurt, to serve
Description
For a complete family meal, pair Moroccan beef skewers with vegetable-laden couscous.
Method
Step 1
Combine the beef, seasoning and half the oil in a large bowl. Thread evenly among 12 bamboo skewers.
Step 2
Heat a large frying pan over medium-high heat. Cook the skewers, turning, for 5-6 mins or until just cooked through. Transfer to a plate and cover with foil. Rest for 5 mins.
Step 3
Meanwhile, add the rest of the oil, onion and carrot to the pan. Cook, stirring, for 2 mins or until onion softens. Add the chicken stock and peas and bring to the boil. Remove from heat. Add the couscous and stir to combine. Set aside, covered, for 5 mins or until liquid is absorbed. Use a fork to separate the grains. Add the beetroot and coriander and toss to combine. Divide among serving plates. Top with the skewers. Serve with yoghurt.
