Beef kebabs with couscous and chickpea tabouli recipe

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Beef kebabs, couscous and chickpea tabouli picture
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

Ingredients

1 lemon
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

Method

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.

Nutrition

Energy 1685kJ
Fat saturated 2.00g
Fat Total 7.50g
Carbohydrate sugars g
Carbohydrate Total 46.00g
Dietary Fibre 7.50g
Protein 35.00g
Cholesterol mg
Sodium mg

Australian Good Taste - January 2009 , Page 41
Recipe by Heidi Flett

Photography by Rob Palmer



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