Moroccan beef with vege couscous

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Melanie Jenkins

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Serves: 1

Time to make: 20 mins

Ingredients

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125g rump steak, trimmed

½ teaspoon olive oil

1 small clove garlic, crushed

½ teaspoon ground cumin

½ teaspoon ground sweet paprika

¼ cup couscous

1 cup frozen broad beansfavaX

½ cup corn sweetcornXkernels

1 teaspoon harissa spice (optional)

Instructions

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1 Rub steak with oil, garlic, cumin and paprika. Place a small frying pan over a high heat and cook steak for 2-3 minutes each side for medium or until cooked to your liking. Remove, cover loosely with tinfoil and rest for 5 minutes.

2 Place couscous in a bowl. Pour over 1/4 cup boiling water. Cover and let stand for 2 minutes. Fluff with a fork. Meanwhile, place broad beans in another bowl and cover with boiling water. Soak for 1 minute then drain. Shell beans. Stir beans and corn through couscous.

3 Thickly slice steak and sprinkle with harissa (if using). Serve with vege couscous.

HFG tip

You can find harissa in some supermarkets and most specialty food stores.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 41 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 4 g

Dietary fibre 9 g

Sodium 110 mg

Calcium 60 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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