Moroccan Beef Skewers with Honey & Herb Couscous Recipe | Abel & Cole
Moroccan Beef Skewers with Honey & Herb Couscous
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Prep: 15 mins
Cook: 30 mins
Take a walk to the spice shop for these high welfare beef skewers with a herby honey couscous (obviously, no need to walk to the shop).
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Ingredients you'll need
Recipe Ingredients Image
  • 1 lemon
  • 2 garlic cloves
  • A pinch of ras el hanut
  • ½ an onion squash
  • 1 courgette
  • 1 onion
  • A bag of wholewheat couscous
  • 1 tsp ground cumin
  • A handful of mint
  • A handful of curly parsley
  • A jar of honey
  • A pack of beef stir-fry strips
From your kitchen
  • 2 tbsp olive oil plus etxra for cooking
  • Sea salt
  • Freshly gorund pepper
  • 250ml hot water
You'll need
  • Grater or zester
  • Lemon juicer or fork
  • A couple of bowls
  • Chopping board
  • Knife
  • Vegetable peeler
  • Baking tray
  • heatproof bowl
  • Measuring jug
  • Kitchen paper
  • Foil
  • Metal or wooden skewers
Step by step this way
  • 1.

    Grate or pare the zest from the lemon. Juice it. Peel and grate or crush the garlic. Mix a good pinch of the ras el hanut with half of the lemon juice and garlic in a bowl. Add the beef. Stir to mix. Set aside to marinate.

  • 2.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Halve the squash. Scoop the seeds out of one half. Peel the skin off half the squash. Chop into bite-sized pieces. Rinse and trim the courgette. Slice into thick rounds. Peel the onion and chop into thin wedges.

  • 3.

    Spread all the veg out on a baking tray. Drizzle with a little olive oil. Season. Roast for 30 mins till cooked through and golden. Turn once after 15 mins. Fill a kettle and boil it.

  • 4.

    Pop the couscous in a heatproof bowl. Pour in 250ml hot water from the kettle. Cover with a saucer or cling film. Put to one side to soak.

  • 5.

    Rinse the mint and parsley. Pat dry. Finely chop the leaves from both, throwing away any thick stems. Pop half the herbs in a small bowl.

  • 6.

    Measure out 1 tsp of the cumin. Add to the herbs with 2 tbsp of the honey, the remaining lemon juice and zest and 2 tbsp olive oil. Season. Set aside.

  • 7.

    Heat the grill to medium and line the pan with foil. Thread the beef onto metal or wooden skewers (if using wooden ones, soak them for 5-10 mins in water). Brush the beef with a little olive oil. Grill for 5-8 mins till the beef is browned and cooked. Turn them every so often.

  • 8.

    Stir the roast veg into the couscous. Serve the couscous with the beef skewers scattered with the rest of the chopped herbs.