Moroccan-style beef fillet with couscous
(at time of publication)
- 4 capsicums (about 300g), deseeded, halved lengthways
- 1 large red onion, cut in wedges
- 1 tablespoon olive oil
- 4 x 150g fillets lean beef
- 1 ½ tablespoons Moroccan seasoning
- 200g green beans, trimmed
- 1 cup (150g) wholemeal couscous
- ⅔ cup finely chopped fresh flat-leaf parsley
- lemon halves, to serve
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place capsicums and onion on tray. Drizzle with half the oil. Roast for 20 minutes or until vegetables are tender.
2 Sprinkle both sides of beef fillets with Moroccan seasoning. Heat remaining oil in a medium-sized frying pan set over a medium-high heat. Cook beef, turning once, for 2-3 minutes each side or until done to your liking. Cover to keep warm and set aside.
3 Bring a medium-sized saucepan of water to the boil. Immerse green beans to blanch for 2 minutes or until bright green and just tender. Drain and refresh beans in a large bowl of cold water. Drain again.
4 Meanwhile, place couscous in a heatproof bowl with 1 cup boiling water. Cover and leave to to stand for 5 minutes. Fluff couscous with a fork.
5 Stir roasted capsicums and onion into couscous with beans and parsley. Serve beef with couscous and lemon halves.
This article may be helpful:
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Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 6g
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