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Moroccan beef brochettes with pearl couscous salad
Moroccan beef brochettes with pearl couscous salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Easily scale up this family favorite recipe for larger gatherings.
Ingredients:
  • 500ml (2 cups) chicken style liquid stock
  • 250g pkt pearl couscous
  • 700g beef scotch fillet steaks, fat trimmed, thinly sliced
  • 30.00 ml Moroccan seasoning
  • 27.30 gm olive oil
  • 200g red grape tomatoes, halved or quartered
  • 250.00 ml fresh coriander leaves
  • 187.50 ml fresh mint leaves
  • 60ml (1/4 cup) Greek dressing or lemon dressing
Instructions:
  • Bring the stock to a boil in a saucepan over high heat. Stir in the couscous, then reduce the heat to low. Cover and cook for 8-10 minutes until tender and the liquid is absorbed. Spread the cooked couscous on a lined baking tray and let it cool for 10 minutes before transferring to a bowl.
  • Combine beef, seasoning, and 1 tablespoon of oil in a bowl and mix well. Thread onto 12 metal or soaked bamboo skewers. Heat the remaining oil in a large non-stick frying pan over medium-high heat and cook the skewers in 3 batches for 2 minutes on each side, until just cooked.
  • Combine the tomato, coriander, and mint with the couscous. Drizzle with dressing and mix well. Serve alongside skewers.

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