- 0:40 Prep
- 0:07 Cook
- 4 Servings
- Capable cooks
Ingredients
- 800g beef rump steak, cut into 2cm pieces
- 1/4 cup mango and ginger chutney
- 1 cup couscous
- 1 cup boiling water
- 2 roma tomatoes, finely chopped
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup lemon juice
- Olive oil cooking spray
Equipment
- You'll need 12 pre-soaked bamboo skewers
Method
- Step 1Thread beef onto skewers. Combine chutney and 2 tablespoons cold water in a shallow dish. Add beef. Season with salt and pepper. Turn to coat. Refrigerate for 30 minutes, if time permits.
- Step 2Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Stir with a fork to separate grains. Add tomato, onion, mint and lemon juice. Season with salt and pepper.
- Step 3Spray barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers, turning, for 6 to 7 minutes for medium or until cooked to your liking. Serve skewers with couscous.
Nutrition
2043 kj
Energy
10.1g
Fat Total
4.1g
Saturated Fat
1.7g
Fibre
50.2g
Protein
128mg
Cholesterol
364mg
Sodium
46.6g
Carbs (total)
All nutrition values are per serve
Notes
You could use diced pork leg steak or diced chicken breast fillet instead of beef.
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
