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Beef, bean and couscous salad
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Prep Time:
22 minutes
Cook Time:
15 minutes
Total Time:
37 minutes
Satisfying salad packed with veggies, chickpeas, couscous, and juicy steak.
Ingredients:
  • 20.00 ml Moroccan seasoning
  • 500g beef rump steak
  • 18.20 gm olive oil
  • 1 red onion, cut into thin wedges
  • 1 red capsicum, cut into 2cm cubes
  • 1 green capsicum, cut into 2cm cubes
  • 400g can chickpeas, drained, rinsed
  • 375.00 ml couscous
  • 382.50 gm boiling chicken style liquid stock
  • 20.00 gm butter
  • 1 lemon, juiced
  • 62.50 ml mint leaves, finely chopped
  • harissa, chutney or lemon wedges, to serve
Instructions:
  • Season both sides of the steak generously by massaging the seasoning into the meat. Heat oil in a non-stick pan over medium-high heat. Sear the steak for 3 to 4 minutes per side for a perfect medium-rare, or until cooked to your preference. Let it rest covered for 10 minutes before thinly slicing on the bias.
  • Sauté onion and capsicum in a frying pan until just tender, about 2 to 3 minutes. Stir in chickpeas and cook until heated through and well combined.
  • Place couscous in a heatproof bowl and pour boiling stock over it. Cover and let it sit for 5 minutes, then add butter. Use a fork to fluff the couscous. Mix in the chickpea mixture, 1/4 cup lemon juice, mint leaves, and sliced beef. Serve with toppings of harissa, chutney, or lemon wedges.

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