Beef satay skewers with date and parsley couscous

This dairy-free recipe is quick to throw together and can be adapted for gluten-free or vegan diners.

Serves: 4

Time to make: 25 mins

Ingredients

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500g beef scotch fillet, fat trimmed, thinly sliced into strips
8 metal or wooden skewers (if wooden, soak in cold water for at least 10 minutes)
2 tablespoons store-bought satay sauce
1 cup wholemeal couscous
6 pitted fresh dates, chopped
½ cup finely chopped fresh flat-leaf parsley, plus extra for garnish
600g frozen mixed vegetables or 3¾ cups
chopped fresh veges
lemon wedges, to serve

Instructions

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1 Thread beef onto skewers. Rub satay sauce over the meat to coat.

2 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook beef skewers, turning occasionally, for 5-6 minutes, or until beef is cooked to your liking.

3 Meanwhile, in a heatproof bowl, place couscous. Add 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate couscous grains. Add dates and parsley. Season with cracked black pepper. Stir mixture to combine.

4 Cook vegetables following packet instructions. Drain. Serve skewers with couscous, veges, lemon and scattered parsley.

Variations

Make it gluten free: Use cooked rice instead of couscous and check satay sauce is gluten free.

Make it vegan: Use Fry’s Chargrilled Beefstyle Strips, tofu or tempeh and check satay sauce is vegan.

Nutrition Info (per serve)

Calories 586 cal

Kilojoules 2450 kJ

Protein 37 g

Total fat 16 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 33 g

Dietary fibre 14 g

Sodium 130 mg

Calcium 100 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.