Take your tastebuds on a journey to North Africa with these Moroccan beef skewers—tender bites of spiced steak served alongside jewelled couscous loaded with apricots, almonds, cucumber, and herbs. It’s colourful, fragrant, and absolutely packed with flavour.
Perfect for a summer evening, BBQ with friends, or even just a midweek dinner that feels a little bit special.
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Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Serving Tips & Swaps
- Add grilled zucchini or roasted capsicum for more colour
- Swap beef for chicken, lamb, or tofu
- Try pearl couscous or quinoa as an alternative base
- Drizzle with tahini yoghurt for a twist
Budget Notes
- Use a more affordable cut like beef rump or blade steak
- Skip the almonds or dried fruit if needed—couscous still shines with fresh herbs and lemon
Protein Changes
This dish is flexible! Try:
- Chicken thighs or lamb instead of beef
- Firm tofu or tempeh for a vegetarian version
- Grilled halloumi skewers for a meat-free BBQ option
Add This to Your Summer Menu or Weekly Dinner Plan
These Moroccan beef skewers with jewelled couscous are the perfect combination of vibrant flavour and hearty satisfaction. Make them part of your regular rotation or wow guests at your next BBQ.
Moroccan Beef Skewers with Couscous
Ingredients
Moroccan Beef Skewers
- ½ cup chopped coriander use stalk and leaves
- 2 tbsp chopped parsley
- ¼ cup lemon juice
- 2 garlic cloves chopped finely chopped
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp ground cumin
- 2 tsp ground coriander
- salt and pepper
- 1 tbsp neutral oil
- 700 grams steak cut into bite sized pieces
Couscous
- 1½ cups dry couscous
- 2 cups chicken stock
- 1 tsp lemon juice
- ½ cup dried apricots sliced
- 2 tbsp chopped coriander
- ½ cup almonds chopped
- 1 cucumber sliced
- 1 cup Greek yoghurt to serve
Instructions
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Take a large bowl and add the coriander,parsley, lemon juice, garlic, olive oil, paprika, ground cumin and ground coriander. Mix well and add the beef, mix and season with salt and pepper.
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Cover and refrigerate for 1 hour if possible, otherwise just cook straight away.
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If you want to skewer them, take your skewers and thread the beef on, around 5 pieces per skewer.
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Set aside to rest for 5 minutes before serving and cover loosely with foil to keep warm.
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Bring stock to the boil, add couscous, mix and turn off the heat. Place a lid on the pot and leave for 5 minutes. Remove the lid and fluff with a fork. Transfer to a bowl and add lemon juice, apricots, coriander, almonds and cucumber.Season well and mix.
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To serve, place the couscous and skewers on a platter and drizzle with Greek yoghurt.
Recipe Notes
TIME SAVING NOTES
Beef can be marinated up to 24 hours in advance.
Jewelled couscous can be made up to 24 hours in advance.
BUDGET & PROTEIN NOTES
You can swap out the beef for chicken, salmon or vegetables like capsicum, red onion, mushroom and zucchini.
NOTES
If using wooden skewers, I soak them in water for ten minutes to stop any catching on fire, however this is very rare when cooking on the stove top!
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