For a protein rich meal enjoy our beef kebabs with couscous.


·       2 teaspoons olive oil

·       1 garlic clove, diced

·       1 teaspoon chopped thyme

·       300g lean beef, diced

·       4 bamboo kebab skewers

·       80g ( ½ cup) couscous

·       6 button mushrooms, diced

·       2 celery sticks, diced

·       1 punnet cherry tomatoes, halved

·       1 cup corn kernels, drained

·       2 handful baby spinach leaves


Put the oil. Garlic, thyme and diced beef in a plastic freezer bag and place in the fridge to marinate for at least 30 minutes.

Soak the skewers in cold water to prevent them burning. Remove the beef from the bag, reserving the marinade, and thread onto skewers. Grill under a hot griller, or on the barbecue for 10 minutes, turning to cook evenly.

Put the couscous in a saucepan and cover with ½ cup boiling water. Cover with a lid and set aside to soak.

Place the chopped veggies in a wok or non-stick frying pan over medium heat, add the marinade and sauté lightly. When the veggies are heated through, add them to the couscous and stir to combine. Pile the couscous onto two plates, layer the kebabs over the top and serve.

Melanie McGrice in the kitchen

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