Ingredients (serves 6)

• 400g Australian Beef Rump Steak, thinly sliced
• 1 tablespoon Moroccan seasoning
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1/2 cups (375ml) chicken stock
• 1 cup (120g) frozen peas
• 1 cup (200g) couscous
• 250g Baby Beetroot, finely chopped
• 1/2 cup coriander, coarsely chopped
• Greek Style Yoghurt, to serve

Method

Step 1: Combine the beef, seasoning and half the oil in a large bowl. Thread evenly among 12 bamboo skewers.

Step 2: Heat a large frying pan over medium-high heat. Cook the skewers, turning, for 5-6 mins or until just cooked through. Transfer to a plate and cover with foil. Rest for 5 mins.

Step 3: Meanwhile, add the rest of the oil, onion and carrot to the pan. Cook, stirring, for 2 mins or until onion softens. Add the chicken stock and peas and bring to the boil. Remove from heat. Add the couscous and stir to combine. Set aside, covered, for 5 mins or until liquid is absorbed. Use a fork to separate the grains. Add the beetroot and coriander and toss to combine. Divide among serving plates. Top with the skewers. Serve with yoghurt.

Nutrition Guide PER SERVE
Energy (cal) 263cal
Protein 24.2g
Fat 7g
Saturated fat 2g
Carbohydrate 22.9g
Sugar 5.8g