Moroccan beef with vege couscousReviewed by our expert panel
(at time of publication)
- 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)
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.
You can find harissa in some supermarkets and most specialty food stores.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 9g
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