Beef kebabs with couscous and chickpea tabouli recipe
|Beef kebabs with couscous and chickpea tabouli|
Cooked in 10 minutes, this dish of spiced beef kebabs and flavoursome tabouli makes midweek meals easy on the chef and the wallet.
To Prep 0:20 | To Cook 0:10 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4
190g (1 cup) couscous
250ml (1 cup) boiling water
2 teaspoons olive oil
400g beef rump steak, excess fat trimmed, cut into long thin strips
2 teaspoons ground cumin
1 x 400g can chickpeas, rinsed, drained
2 tomatoes, coarsely chopped
2 shallots, ends trimmed, thinly sliced
1/2 cup fresh mint leaves, coarsely chopped
1/2 cup fresh continental parsley leaves, coarsely chopped
Step 1 Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon.
Step 2 Place the couscous in a large heatproof bowl. Combine the water and oil, and add to the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
Step 3 Meanwhile, thread the beef onto 8 skewers. Sprinkle the kebabs with the cumin.
Step 4 Add the lemon zest, lemon juice, chickpeas, tomato, shallot, mint and parsley to the couscous. Toss until well combined.
Step 5 Heat a barbecue grill over medium-high heat. Add the skewers and cook for 3 minutes each side for medium or until cooked to your liking. Divide the skewers and couscous tabouli among serving plates and serve.
Fat saturated 2.00g
Fat Total 7.50g
Carbohydrate sugars g
Carbohydrate Total 46.00g
Dietary Fibre 7.50g
Australian Good Taste - January 2009 , Page 41
Recipe by Heidi Flett
Photography by Rob Palmer