Spiced beef couscous salad
Nutrition Info.(per serve)
600g pumpkin, thinly sliced
2 medium-sized red onions, cut in wedges
600g rump steak, trimmed
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 1/4 cups wholemeal couscous
1 cup fresh coriandercilantroX
200g green beans, halved lengthways
2 tablespoons balsamic dressing (made with 2 parts balsamic vinegar : 1 part olive oil)
Total fat 13g
Saturated fat 4g
Dietary fibre 9g
1 Spray a grill pan with cooking oil and set over a medium–high heat. Cook pumpkin and onions, turning, for 6-8 minutes or until golden and tender. Transfer grilled vegetables to a large bowl.
2 Sprinkle both sides of steak with seasonings and cook, turning once, for 3-4 minutes each side or until done to your liking. Transfer to a plate, cover with tinfoil to keep warm and set aside.
3 Place couscous in a large heatproof bowl. Add 1½ cups boiling water, cover and set aside for 5 minutes or until couscous has absorbed water. Use a fork to separate and fluff couscous grains. Add half the coriander.
4 Meanwhile, bring a medium-sized saucepan of water to the boil. Add beans and cook for 1 minute or until just tender. Refresh beans in cold water then drain well.
5 Cut steak in thin slices. Divide couscous among plates. Top with steak, grilled veges and beans.
6 Drizzle salad with balsamic dressing, garnish with remaining coriander and serve.
Make it gluten free: Use gluten-free spices. Use quinoa or brown rice instead of couscous.
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