Moroccan beef with mixed vegie couscous
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Time to make:
$3.84 per serve
(at time of publication)
Full ingredients list:
- 125g rump steak, trimmed
- 1/2 teaspoon olive oil
- 1 small clove garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 cup couscous
- 1/2 cup frozen broad beans
- 1/4 cup frozen corn kernels, warmed
- 1 teaspoon harissa spice mix (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1 Rub steak with oil, garlic, cumin and paprika. Place a small frying pan over high heat and cook steak for 2–3 minutes each side for medium, or until cooked to your liking. Remove, cover loosely with foil and rest for 5 minutes.
Step 2 Place couscous into a bowl and pour over 1/4 cup boiling water. Cover and let stand for 2 minutes. Fluff with a fork. Meanwhile, place broad beans into another bowl and cover with boiling water. Soak for 1 minute, then drain. Shell beans. Stir beans and corn through couscous.
Step 3 Thickly slice steak and sprinkle with harissa. Serve with vegie couscous.
You can find harissa spice in some supermarkets and most specialty food stores.
About this recipe
First published: October 2011