Beef Skewers with Couscous Salad & Lemon Raisin Dressing

Destination: Sudan. Suya is the traditional name for smoked beef skewers originating in North West Africa. While there is no standard recipe for the marinade, our Atlas version uses flavours more commonly seen in Sudan, as the ingredients can vary by region or preference.

Serves 2 · 20 mins + prep

In your box

• Angus beef rump
• 1 ATLAS Sudanese spice paste tub
• 1 pumpkin seed sachet
• 1 sultana pack
• 1 couscous pack
• 1 red onion
• 1 lemon
• 1 green capsicum
• 1 parsley bunch*

*Parsley may be split across other dishes — read each recipe carefully.

From your pantry

Olive oil, salt

Equipment

Skewers, microplane or zester, lined baking tray

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C. Bring a saucepan or kettle of water to the boil. Finely dice half of the red onion and cut the other half into large pieces for the skewers. Finely dice the capsicum. Zest and juice the lemon, roughly chop 1 tablespoon per person of parsley leaves. Crush or roughly chop the pumpkin seeds.

2. Prepare & cook the skewers. Dice the beef into bite sized pieces and toss together with the Sudanese spice paste to coat in the marinade. Thread the onion and beef onto the skewers, alternating as you go. Place on a lined baking tray in the oven for around 12 minutes or until cooked through, flipping halfway through cooking.

3. Prepare the couscous. Meanwhile, combine the couscous with equal amounts of the boiling water into a bowl with the capsicum, half of the diced red onion and half of the parsley. Cover and set aside to cook for at least 5 minutes. Once cooked, use a fork to fluff the couscous. Season to taste with salt and olive oil.

4. Make the dressing. In a small bowl, combine the remaining onion and parsley with the sultanas, pumpkin seeds, lemon zest and juice. Add a teaspoon of olive oil per person and season with a pinch of salt.

To serve

Divide the couscous between serving plates. Serve with the beef skewers and drizzle with the lemony dressing.

Wanna wing it?

• Cook the skewers on the BBQ
• Prepare the couscous in advance if you're short on time

Chef's tip: if using wooden skewers, soak in water for 10 minutes before using to prevent them from burning.

Allergens: garlic, wheat, gluten, onion, nuts (peanuts).

This dish is in our Morocco Cuisine Box, delivered 15th–17th August — order by Tuesday midnight →