Ingredients
- 500 g Beefmaster boerewors of your choice
- 4 Wooden skewers
- 1 Red Onion (sliced into petals)
- 250 ml Whole-wheat Couscous
- 15 ml Olive Oil
- 60 ml Butter (softened)
- 2 Brown Onions (chopped thinly)
- 3 Garlic Cloves (minced)
- 15 ml Masala or Cape Malay styled spice
- 5 ml Tumeric
- 10 ml Cumin Powder
- 10 ml Dried Coriander
- 500 ml Boiling Water
- 125 ml Dried Cranberries
- 62.5 ml Flaked Almonds
- 30 ml Onion Chutney or Strong Peach Chutney
- 125 ml Flat Leaf Parsley (chopped)
- 1 Lemon (Zest and Juice)
Method
Soak the wooden skewers in water for 10-15 minutes.
In a large pan, over medium heat melt the butter with the oil. Add the chopped onions and garlic. Sweat until translucent in colour.
Combine the masala, tumeric, cumin and coriander. Stir continuously to prevent the mixture from burning.
Remove from the heat and mix through the almonds, cranberries, parsley and seasoning.
Add the dry couscous to the onion-spice mixture. Add boiling water, to just cover the couscous. Season with salt and pepper. Cover and set aside.
Cut the red onion in quarters, to separate the layers from one another.
Divide the Beefmaster boerewors into four pieces by twisting the boerewors. Cut the boerewors at the twist.
Roll up into 4 mini rolls. Remove the skewers from the water; push each skewer all the way through the mini boerewors rolls. Add the red onion pieces at each end.
Heat a griddle pan over high heat. Grill the boerewors skewers 4 minutes per side or to taste.
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Also read: Het jy geweet jy kan laat Beefmaster jou vleis aflewer by jou deur?
