Beef Kebabs With Couscous And Chickpea Tabouli

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cooked in 10 minutes this dish of spiced pork kebabs and flavoursome tabouli makes midweek meals smooth at the chef and the wallet

The ingredient of Beef Kebabs With Couscous And Chickpea Tabouli

  • 1 lemon
  • 190g 1 cup couscous
  • 250ml 1 cup boiling water
  • 2 teaspoons olive oil
  • 400g beef rump steak excess fat trimmed cut into lengthy thin strips
  • 2 teaspoons floor cumin
  • 1 x 400g can chickpeas rinsed drained
  • 2 tomatoes coarsely chopped
  • 2 shallots ends trimmed thinly sliced
  • 1 2 cup clean mint leaves coarsely chopped
  • half of cup fresh continental parsley leaves coarsely chopped

The Instruction of beef kebabs with couscous and chickpea tabouli

  • ufeffuse a zester to take away the rind from the lemon alternatively use a vegetable peeler to peel the rind from the lemon use a small sharp knife to get rid of the white pith from the rind cut the rind into very thin strips juice the lemon
  • place the couscous in a huge heatproof bowl combine the water and oil and upload to the couscous cover and set apart for five minutes or till all of the liquid is absorbed use a fork to split the grains
  • meanwhile thread the red meat onto eight skewers sprinkle the kebabs with the cumin
  • add the lemon zest lemon juice chickpeas tomato shallot mint and parsley to the couscous toss until nicely blended
  • heat a barbecue grill over medium high warmth add the skewers and prepare dinner for 3 mins every side for medium or till cooked on your liking divide the skewers and couscous tabouli amongst serving plates and serve

Nutritions of Beef Kebabs With Couscous And Chickpea Tabouli

fatContent: 402 715 calories
saturatedFatContent: 7 5 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 35 grams protein
sodiumContent: n a

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