 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
morrocan style food Ingredients:
1/4 teaspoon ground cumin |
1 tsp ground coriander |
1 tsp ground cinnamon |
1 tsp ground ginger |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
350 g rump steak, cut into 1-inch pieces |
1 red bell pepper, cored and cut into 1/2-by-1-inch pieces |
1 small yellow squash, cut into 1/2-by-1-inch pieces |
1 small red onion, peeled and cut into 1/2-by-1-inch pieces |
1/2 teaspoon salt |
150 g whole wheat couscous |
3 tablespoons golden raisins |
1/4 cup toasted sliced almonds |
150 g cucumber, sliced |
200 g tomato, sliced |
1 tsp minced parsley |
Directions:
1. Preheat the broiler. Stir the ground spices together in a medium bowl. Transfer a pinch of this mixture to a small bowl and set aside. Add the lemon juice and 1 1/2 tablespoons of the olive oil to the medium bowl; then add the beef, bell pepper, squash, and onion. Toss well to coat. Let sit for 15 to 20 minutes.
2. Meanwhile, add the remaining olive oil, the reserved spices, and the salt to 2 cups of water and bring to a boil. Stir in the couscous and raisins. Cover, remove from heat, and let sit for 5 minutes until the water is absorbed, then fluff with a fork. Fold in the almonds. 3. Thread the beef and vegetables on skewers. Set a wire cooling rack over a rimmed baking sheet and lay the skewers on the rack. Broil 3 inches from the heat, turning once or twice, until the vegetables are slightly charred at the edges and the meat is cooked, 10 to 15 minutes.
3. Remove the ingredients from the skewers and arrange them over the couscous accompanied by the cucumber and tomato slices and sprinkled with minced parsley if desired.
|
|