Recipe

Beef skewers with couscous

Tender beef skewers threaded with zucchini and capsicum served on a bed of couscous

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 8 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Beef skewers with couscous
  • 550 gram packet (20) mini beef meatballs with sweet barbecue dipping sauce
  • 1 large red capsicum, chopped
  • 2 medium zucchini, thickly sliced
  • cooking oil spray
  • 1 1/2 cup couscous
  • 1 1/2 cup boiling chicken stock
  • 1/4 cup orange juice
  • 2 tablespoon chopped flat-leaf parsley
  • 50 gram baby spinach leaves, chopped
  • 80 gram feta, crumbled

Method

Beef skewers with couscous
  • 1
    Preheat a barbecue or char-grill pan over high heat. Thread meatballs, capsicum and zucchini onto 8 skewers; spray with oil. Season. Cook and turn on barbecue for 5-8 minutes or until browned and cooked.
  • 2
    Meanwhile, place couscous in a medium heatproof bowl; stir in boiling stock. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add juice, parsley, spinach and fetta. Toss to combine.
  • 3
    Serve beef skewers with couscous mixture and sweet barbecue dipping sauce from packet.

Notes

Buy loose baby spinach leaves rather than packaged. Use chicken meatballs instead of beef. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before threading. Make ahead: Prepare skewers several hours ahead. Cover, then refrigerate. Cook just before serving.

The Latest from Food To Love