Moroccan beef brochettes with pearl couscous salad

If you’re feeding a crowd, double or triple the quantities of this family dinner.

Recipe «Moroccan beef brochettes with pearl couscous salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500ml Massel chicken style liquid stock, 250g pkt pearl couscous, 700g beef scotch fillet steaks, fat trimmed, thinly sliced, 1 1/2 tbsp Moroccan seasoning, 1 1/2 tbsp olive oil , 200g red grape tomatoes, halved or quartered, 1 cup fresh coriander leaves, 3/4 cup fresh mint leaves , 60ml Greek dressing or lemon dressing.

Ingredients:

• 500ml Massel chicken style liquid stock 
• 250g pkt pearl couscous 
• 700g beef scotch fillet steaks, fat trimmed, thinly sliced 
• 1 1/2 tbsp Moroccan seasoning 
• 1 1/2 tbsp olive oil 
• 200g red grape tomatoes, halved or quartered 
• 1 cup fresh coriander leaves 
• 3/4 cup fresh mint leaves 
• 60ml Greek dressing or lemon dressing 

Instructions

1. Bring stock to the boil in a saucepan over high heat. Add couscous. Reduce heat to low. Cover and cook, stirring occasionally, for 8-10 minutes or until tender and liquid is absorbed. Spread over a lined baking tray. Set aside for 10 minutes to cool. Transfer to a bowl.
2. Meanwhile, combine beef, seasoning and 1 tablespoon of oil in a bowl. Toss to coat. Thread onto 12 metal or soaked bamboo skewers. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook skewers, in 3 batches, for 2 minutes each side or until just cooked.
3. Add the tomato, coriander and mint to the couscous. Pour over dressing. Toss to combine. Serve with skewers.