Beef Veg Kebabs

Cooking time of 50 minutes – Serves 2

Nutritional Information

Allergens

Dietary Requirements

1 fillet sirloin steak 230g
½ each of a red and yellow pepper
Small red onion or ½ of a large red onion
½ of a courgette
150g whole-wheat giant couscous (you could swap this for 100g couscous/quinoa/barley).
500ml water
1 fresh tomato
100g frozen peas
½ of a small bunch of coriander
Juice of ½ a lime
2 spring onions
Seasoning to taste

For the Marinade

If you are using bamboo skewers, soak them in water for 15 minutes
Start to heat up the grill pan (alternatively use a shallow frying pan) on a low heat
Rinse the couscous grains in cold water
In a saucepan bring 500ml of water to boil
Pour the couscous into the boiling water, and turn down the heat to a simmer for 6-8 minutes with the lid on
In the meantime, defrost the peas in boiling water, drain them and set aside
Then cut off any visible fat from the beef steaks and cut the meat into 2cm cubes
Mix the meat cubes in a bowl with the marinade ingredients and set aside. (You could do this the night before and leave it in the fridge to marinate)
Cut the vegetables in 2cm cubes (roughly the same size as the beef cubes)
Once cooked, drain the couscous into a bowl and rinse with cold water, using a fork separate the grains
Cut the tomato into small cubes and finely chop the spring onions and the coriander
In a bowl combine the couscous with the peas, tomatoes, spring onions, coriander, and the lime juice
Prepare the skewers alternating the beef and the vegetable cubes and leave some space on the end to hold the skewers
Put the grill pan on a high heat
Open the window and switch on the cooker hood
Place the four skewers onto the grill pan and cook for 6 minutes, turning them regularly. (If you want the meat well done leave them for 8 minutes)
To serve, spoon out the couscous onto 2 plates and place 2 skewers on top of each