BBQ Beef Sticks with Couscous

BBQ Beef Sticks with Couscous

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 14, 2018.
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Keep some couscous plain and serve vegetables on the side. Cut courgette into rounds and cook on the BBQ. Serve beef drizzle on the side for kids to dip the beef sticks into.

Ingredients

BBQ Beef Sticks

  • 10 bamboo skewers
  • 550g beef mince
  • 1 tablespoon beef spice mix
  • ½ teaspoon salt

Couscous Salad

  • 200g pumpkin, peeled and diced 1cm
  • 1 cup chicken or vegetable stock
  • 1 cup couscous
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1/3 bag baby spinach
  • 1 courgette
  • 50-100g feta cheese

Couscous Dressing

  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1½ teaspoons vinegar (e.g. red wine, white wine)

Beef Drizzle

  • 1 teaspoon honey
  • ¾ teaspoon vinegar (e.g. red wine, white wine)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ cup mayonnaise

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Soak bamboo skewers in water for at least 5 minutes. Prepare pumpkin. Toss pumpkin on prepared tray with a drizzle of olive oil and season. Roast for 15-18 minutes, until tender and starting to brown. Turn once during cooking.
  2. Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous, olive oil and salt. Stir, cover and leave for 5 minutes. Once cooked, fluff up grains with a fork.
  3. Mix beef, beef spice mix and salt together in a medium bowl. Divide beef mince into 10 equal portions and use damp hands to shape into 8cm-long sausages. Thread one sausage onto each skewer.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat or cook on BBQ. Cook beef sticks, on all sides, for about 6 minutes (roughly 2 minutes each side), until cooked through and browned. Use tongs to help turn sticks. Set aside covered to rest.
  5. Roughly chop spinach and grate courgette. Add to cooked couscous, along with cooked pumpkin and gently toss to combine. In a small bowl, whisk all dressing ingredients until combined. Add to pot with roast pumpkin and spinach couscous and gently mix. In a small bowl, mix all beef drizzle ingredients.
  6. To serve, divide couscous salad between plates and crumble over feta. Top with BBQ beef sticks. Drizzle over beef drizzle.

Nutritional Information

Energy 2739 kj
655 kcal
Protein 33.2g
Carbohydrate 30.0g
Fat 45.0g