Name: Moroccan beef skewers with lemon couscous
Yield: 1
Cuisine: african
Ingredients: 1 medium brown onion, cut into wedges; 600g beef rump steak, trimmed, cut into 4cm cubes; 2 medium zucchini, sliced into 3cm rounds; 20.00 ml Moroccan seasoning; 36.40 gm olive oil; olive oil cooking spray; 250.00 ml couscous; 250.00 gm boiling water; 2 tsp finely grated lemon rind; 40.00 ml chopped fresh flat-leaf parsley leaves; Salad leaves, to serve

Moroccan beef skewers with lemon couscous

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Moroccan-inspired beef skewers with zesty couscous. Delicious twist on a classic dish.

Ingredients:

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
20.00 ml Moroccan seasoning
36.40 gm olive oil
olive oil cooking spray
250.00 ml couscous
250.00 gm boiling water
2 tsp finely grated lemon rind
40.00 ml chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Instructions:

Skewer the onion, steak, and zucchini in an alternating pattern. Mix the spice blend and oil in a bowl. Arrange the skewers on a plate, brush with the spice mixture, and refrigerate for 30 minutes, if desired.
Prepare the barbecue plate or chargrill by spraying it with oil and heating it over medium-high heat. Grill the skewers for 3 minutes on each side for a medium cook or until they reach your desired level of doneness. Transfer the cooked skewers to a plate and cover them with foil to keep warm.
In a heatproof bowl, combine couscous with boiling water. Cover and let it sit for 5 minutes. Add lemon rind and parsley, then cover and let it sit for 1 minute. Fluff the couscous with a fork to separate the grains. Serve with skewers and salad leaves.

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