recipes
Moroccan beef skewers, with charmuola vinaigrette and curried couscous salad
Serves: 2
2017-12-07
Ingredients
- 400g beef flank steak
- 2 limes
- 1 tsp freshly grated ginger
- 1 tsp cumin powder
- ½ tsp cayenne pepper
- 2 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- ½ tsp paprika (AJS Imports)
- 2 cloves garlic peeled and chopped
- 2 cups couscous (Ainsley)
- 2 cups vegetable stock
- 2 tsp hot curry powder (AJS Imports)
- 1 tbsp extra virgin oil (Borges)
- 1 red onion peeled and finely sliced
- 1 carrot peeled and grated
- 100ml olive oil (Borges)
- Fresh seasoning
Method
Place the ginger, zest and juice of 1 lime, spices, herbs and garlic, whiz into a rough dressing. Cut the beef into strips and marinade with halve of the obtained dressing. Skewer the meat on kebab stick, cover and refrigerate for minimum of 3 hours, allowing the flavors to infuse. Pour the vegetable stock in a sauce pan, whisk in the curry powder and olive oil and place over heat. Bring to the boil. Turn off heat, whisk in the couscous, cover, and allow the liquid to be absorbed. Grill the beef kebabs and serve over the couscous with lime wedges and the remaining dressing.
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