Garlic Buttered Beef Skewers with Couscous
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Total: 20 mins
Succulent skewers of organic beef go for a grilling with tender button mushrooms and a rainbow of chunky veg, all smothered in a garlicky herb butter. Served with plenty of fluffy couscous to mop up all the rich, buttery goodness.
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655 kcal
(per portion)
Ingredients you'll need
  • 6 skewers
  • 45g butter, softened
  • 2 garlic cloves
  • A handful of flat leaf parsley
  • 150g wholewheat couscous
  • 1 red onion
  • 1 green pepper
  • 150g button mushrooms
  • 250g beef stir-fry strips
From your kitchen
  • Sea salt
  • Freshly ground pepper
You'll need
  • Measuring jug
  • Grill pan or baking tray
Step by step this way
  • 1.

    Place the skewers in a dish or glass of cold water and set aside to soak. This will help them stop catching and burning when you grill them. Fill and boil your kettle.

  • 2.

    Scoop the room-temperature butter into a small bowl (see our tip on what to do if you butter is still cold). Peel and grate or crush the garlic. Finely chop the parsley leaves and stalks. Add all the garlic and most of the parsley to the butter (keep a pinch of parsley back for garnishing). Use a fork to crush and stir the herbs and butter. Set aside.

  • 3.

    Tip the couscous into a heatproof bowl. Pour in 300ml boiling water, stir with a fork to mix, then cover the bowl with a plate and set aside to soak for 10 mins. The couscous will absorb the water and become tender.

  • 4.

    Peel the red onion and slice it into around 8 wedges. Halve the green pepper, scoop out the seeds and white pith, then thickly slice it. Rinse any dirt off the mushrooms.

  • 5.

    Preheat your grill to high. Line a grill pan or baking tray with foil. Thread the beef, red onion, mushrooms and green pepper onto the skewers and place them on the tray. Add any leftover veg to the tray around the skewers. Season with a good pinch of salt and pepper.

  • 6.

    Dot the garlic butter over the skewers and veg. Slide under the grill and cook for 6 mins till browned. Take out from under the grill, turn the skewers over grill for 5-6 more mins till golden brown and tender.

  • 7.

    Fluff the couscous with a fork and divide it between 2 warm plates. Top with the grilled beef skewers and veg, drizzling over any garlicky butter from the tray. Garnish with the remaining parsley to serve.

  • Tip

    Better with butter
    If you left your butter in the fridge and can't mash it, pop it in a bowl with the garlic and parsley and melt in the microwave for 30 secs-1 min, or melt in a pan together on the hob. Drizzle over the skewers and veg and grill.

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