Beef Red Pepper Skewers with Roasted Vegetable Cous Cous

Serves 2
|
Prep Time 15 minutes
|
Cooking Time 10 minutes
4 ratings

Ingredients

  • 1 x Ainsley Harriott Roasted Vegetable Cous Cous
  • 15ml (1 tbsp) olive oil
  • 1 tsp paprika
  • 1 large garlic clove, crushed
  • 225g (8oz) sirloin steak, trimmed and cut into cubes
  • 1 small red pepper, cored and cut into cubes
  • salt and freshly ground black pepper

Method

STEP 1

For extra flavour it is recommended to marinade the dish for a minimum of 20 minutes to 24 hours

STEP 2

Place the olive oil in a shallow dish with the paprika and garlic. Season to taste and mix well. Add the beef cubes and toss until well combined, then cover with cling film and chill for at least 20 minutes or up to 24 hours.

STEP 3

Soak 4 bamboo skewers in cold water for at least 15 minutes.

STEP 4

Meanwhile, make the Ainsley Harriott Roasted Vegetable Cous Cous according to the directions on the sachet.

STEP 5

To cook the beef: Pat dry the bamboo skewers and then thread on the marinated beef with the red pepper cubes. Grill for 8-10 minutes until cooked through and lightly charred, turning occasionally.

STEP 6

Divide the Ainsley Harriott Roasted Vegetable Cous Cous between plates and arrange the beef and red pepper skewers to the side.

Use turkey fillet instead of beef for a lower fat alternative.