• 500g British lean steak mince
  • 4 tablespoons Moroccan-style tagine paste
  • 2 garlic cloves, peeled and finely chopped
  • 50g fresh white bread, whizzed into fine breadcrumbs
  • 200g cous cous
  • 300ml hot chicken or vegetable stock
  • 75g dried apricots, chopped
  • 30g flaked almonds, toasted
  • 2 tablespoons fresh mint, washed and chopped
  • Tzatziki, to serve


  1. 1

    Put 8 wooden skewers into water and soak for at least 15 minutes to prevent them from burning.

  2. 2

    Meanwhile, put the steak mince in a large bowl along with 3 tablespoons of the tagine paste, the garlic and the breadcrumbs. Season well and mix thoroughly to combine.

  3. 3

    Divide the mixture in to 8 balls. Using your hands, work each ball into a sausage shape around each of the skewers. Chill the skewers in the fridge for 5 minutes to firm up.

  4. 4

    Preheat the grill (or barbecue) to high. Place the skewers under the hot grill for 12-15 minutes and grill, rotating every 3-4 minutes until they are crispy on the outside and cooked through.

  5. 5

    Meanwhile, put the cous cous and the remaining tagine paste into a large bowl. Pour over the hot stock and stir briefly. Cover with clingfilm and set aside for 10 minutes until the stock has been absorbed.

  6. 6

    To serve, fluff up the cous cous grains with a fork and stir in the apricots, almonds and mint. Divide between serving plates along with the skewers, and a tablespoon of tzatziki on the side. 

Nutritional Details

Each serving provides
  • Energy 2520kj 602kcal 30%
  • Fat 25.2g 36%
  • Saturates 8.7g 44%
  • Sugars 14.7g 16%
  • Salt 1.7g 28%

% of the Reference Intakes

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