250ml (1 cup) boiling water
2 tsp olive oil
500g stir fry beef
2 tsp each ground cumin and coriander
1 x 400g can chickpeas, drained and well rinsed
3 large ripe tomatoes, roughly chopped
2 spring onions, trimmed and sliced thinly
1/2 cup fresh mint leaves, roughly chopped
1/2 cup fresh flat leaf parsley leaves, roughy chopped
Plain yoghurt to serve, if necessary
Put the couscous boiling water and oil in to a heat proof bowl. Mix it together really well before covering it and setting it aside until all the liquid is absorbed. This usually takes around 5 minutes. Once all the liquid has been absorbed fluff up the couscous with a fork so it isn't clumpy.
Carefully thread the beef onto skewers, I usually get about 10 from that amount of stir fry beef. Mix the cumin and ground coriander together and sprinkle over both sides of the kebabs. Leave them to marinade for a few minutes whilst you sort out the couscous.
Zest the lemon and put the zest and juice, chopped tomatoes, finely sliced spring onion, roughly chopped fresh herbs and rinsed chickpeas into the bowl with the fluffed up couscous. Mix together until everything is combined to your liking.
Heat a frying pan over medium to high heat (you can also cook the kebabs on a BBQ). Cook for 1-3 minutes each side or until cooked how you like them. They do cook really quickly so keep a close eye on them otherwise they may end up overdone. Plate up the skewers and couscous then enjoy. You might want to have some yoghurt on hand to drizzle over the kebabs if you need to calm down the spice a little.