Skinny beef skewers

Cut the steak into cubes of 2 x 2 cm. Mix with 1 tbsp oil and 2 tsp sambal and sprinkle with salt and pepper. Halve the apricots. Thread the steak on the 8 satéprikkers, alternate with apricot.

Put the couscous in a large bowl with the garden peas, cumin and salt and pour 500 ml of boiling water over it. Stir through and leave for 10 minutes. Grate the yellow skin of the lemon and squeeze out the fruit. Mix the rest of the oil, the rest of the sambal and the spring onions through the couscous. Add lemon zest and juice to taste.

In the meantime, remove the stalk and the tip of the green beans and boil the beans for 8 minutes until al dente.

In the meantime, heat the grill pan and grill the skewers around brown in 4 min. Serve with the couscous and green beans.