Moroccan beef with vege couscous
Nutrition Info.(per serve)
- 125g rump steak, trimmed
- 1/2 teaspoon olive oil
- 1 small clove garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sweet paprika
- 1/4 cup couscous
- 1 cup frozen broad beans
- 1/2 cup corn kernels
- 1 teaspoon harissa spice (optional)
Total fat 11g
Saturated fat 3g
Dietary fibre 9g
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.
Hanu de Jong
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