Name: Moroccan beef couscous
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 x 220g new-york cut steaks; 1 tablespoon ras el hanout; 1 tablespoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 2/3 cup (160ml) dry white wine; 1 cup (250ml) water; 1 small_piece red onion (100g), chopped finely; 2 cup (400g) couscous; 1/2 cup coarsely chopped fresh mint; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup (50g) toasted pepitas; 1/3 cup (95g) yoghurt; lemon cheeks or wedges, to serve

Moroccan beef couscous

This delicious Moroccan spiced couscous dish is packed full of flavour and is super quick to prepare, making it a perfect mid-week family dinner.

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Serves 4

Cook

20M

Marinate

Ingredients

2 tablespoon olive oil

4 x 220g new-york cut steaks

1 tablespoon ras el hanout

1 tablespoon finely grated lemon rind

1/3 cup (80ml) lemon juice

2/3 cup (160ml) dry white wine

1 cup (250ml) water

1 small_piece red onion (100g), chopped finely

2 cup (400g) couscous

1/2 cup coarsely chopped fresh mint

1/4 cup coarsely chopped fresh flat-leaf parsley

1/4 cup (50g) toasted pepitas

1/3 cup (95g) yoghurt

lemon cheeks or wedges, to serve

Method

1.Heat oil in a large deep frying pan over medium-high heat; rub beef with ras el hanout. Cook beef, uncovered, until cooked as desired, turning once only. Remove from pan; rest, covered, for 5 minutes, then slice thinly.

2.Wipe the pan clean, then add rind, juice, wine and the water to pan; cover, bring to the boil then remove from heat. Add onion and couscous to pan; cover, stand for 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in herbs and pepitas. Season to taste.

3.Serve couscous topped with steak and drizzled with yoghurt; accompany with lemon cheeks.

With a name that loosely translates as ‘top of the shop’, ras el hanout is a Moroccan blend of the very best spices that a spice merchant has to offer: allspice, cumin, paprika, fennel, caraway and saffron are all generally part of the mix.
Note

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