Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
Serves: 4 - Prep 15 minutes - Cooking 10 Minutes
800 g Coles Australian Beef Rump Steak, thinly sliced
1 tbsp Moroccan seasoning
2 tbsp olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 1/2 cups (375ml) chicken stock
1 cup (120g) frozen peas
1 1/2 cups (300g) couscous
250 g pkt Love Beets Baby Beetroot, finely chopped
1/2 cup coriander, coarsely chopped
Coles Brand Greek Style Yoghurt, to serve
- Combine the beef, seasoning and half the oil in a large bowl. Thread evenly among 12 bamboo skewers.
- Heat a large frying pan over medium-high heat. Cook the skewers, turning, for 5-6 minutes or until just cooked through. Transfer to a plate and cover with foil. Rest for 5 minutes.
- Meanwhile, add the rest of the oil, onion and carrot to the pan. Cook, stirring, for 2 minutes or until onion softens. Add the chicken stock and peas and bring to the boil. Remove from heat. Add the couscous and stir to combine. Set aside, covered, for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Add the beetroot and coriander and toss to combine. Divide among serving plates. Top with the skewers. Serve with yoghurt.
Tip: DIY SPICE MIX - Make your own Morrocan seasoning with spices from the pantry. Combine 1 tsp each of ground cumin, ground coriander, ground cinnamon and 1/2 tsp each of turmeric and paprika