Step 1

Combine the beef, seasoning and half the oil in a large bowl. Thread evenly among 12 bamboo skewers.

Step 2

Heat a large frying pan over medium-high heat. Cook the skewers, turning, for 5-6 mins or until just cooked through. Transfer to a plate and cover with foil. Rest for 5 mins.

Step 3

Meanwhile, add the rest of the oil, onion and carrot to the pan. Cook, stirring, for 2 mins or until onion softens. Add the chicken stock and peas and bring to the boil. Remove from heat. Add the couscous and stir to combine. Set aside, covered, for 5 mins or until liquid is absorbed. Use a fork to separate the grains. Add the beetroot and coriander and toss to combine. Divide among serving plates. Top with the skewers. Serve with yoghurt.