Author
blucouscous
Category
Recipe
Date
SEPTEMBER 13, 2019
Yields
6 Servings
- 250 grams pearl couscous
- juice of 1 lemon
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon chilli paste
- salt
- 3 tablespoons extra virgin olive oil
- about 80 grams roasted cashew nuts
- 1/2 cup coriander leaves
- 1 cup cooked corn kernels (canned is fine)
- 200 grams cooked green beans, cut into small pieces
- 12 beef shaslicks, each with about 100g meat
- 1 Bring a large pot of salted water to the boil. Stir in the couscous and cook uncovered for 10 minutes. Drain the couscous, place in cold water to cool, then drain again. In a bowl mix together the lemon juice, soy sauce, sesame oil, chilli paste, olive oil, roasted cashew nuts and coriander leaves. Add the cold drained couscous and toss gently.
- 2Add the vegetables and toss together very gently.
- 3 Heat a grill or barbecue and grill the beef shaslicks to how you like them. ie medium etc.
- 4 Serve the shaslicks on a bed of couscous salad.
