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Moroccan Beef Kebabs with Fruit & Nut Cous Cous

Moroccan Beef Kebabs with Fruit & Nut Cous Cous

If you’re looking for something that’s a little different from what you usually serve, but without requiring a whole lot of work, this recipe is definitely for you! Rich Moroccan spiced flavors but oh so easy. Do all the prep in the morning and then just grill the beef kebabs when you’re ready to eat!


  • About 1 lb beef cut into cubes
  • 1 tbsp cinnamon
  • 2 cloves garlic finely minced
  • 1 tbsp coriander
  • 1/2 tbsp oregano
  • 2 tbsp cumin
  • 1 tbsp smoked paprika
  • zest & juice from 2 lemons
  • 4 tbsp olive oil (I used O Olive oil’s Meyer lemon oil to add yet more zing)
  • 2 tbsp chopped fresh parsley. 1 for marinade & 1 for garnish
  • 1 tbsp pine nuts
  • 1 tbsp almond slivers
  • 5 or 6 dried apricots
  • 2 cups cous cous
  • 2 1/2 cups beef or chicken stock (you can use water, but stock is better)
  • salt & pepper
  • 2 or 3 baby eggplant
  • 4 mini peppers


Mix the cinnamon, cumin, coriander, paprika, oregano, garlic, lemon zest, lemon juice, 1/2 of parsley and olive oil. Blend well and then set 1 tbsp aside to be used for the cous cous.

Chop beef into cubes and wash veggies. You can use any type you like but I prefer the mini versions so they can be left whole. If you are using whole mini veg, poke one or two small holes in them so the marinade can get in. Put cubed beef in one bowl and veggies in another. Pour equal amounts of marinade over both, mix well, cover with cling wrap and let rest in fridge until you’re ready to cook. The longer these can sit- the better. When ready, Skewer veg & beef and grill on medium BBQ about 10-12 min, turning skewers regularly.

Cous Cous

Bring chicken stock, tbsp of reserved marinade and apricots to a boil, add cous cous, remove from heat and cover without peeking for 6 min. Add pine nuts and almonds and fluff cous cous with a fork. Garnish with fresh parsley and serve immediately with beef & veg kebabs.

Prep Time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Yield: 2 to 3 servings

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