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Pumpkin couscous salad with steak
Pumpkin couscous salad with steak
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Juicy steak paired with a vibrant green bean, pumpkin, and cous cous salad.
Ingredients:
  • 1 kg butternut pumpkin, cut into 3-4cm chunks
  • 200g green beans, end trimmed
  • 318.75 gm chicken stock or vegetable stock
  • 312.50 ml couscous
  • 36.40 gm extra virgin olive oil
  • 42.00 gm orange juice
  • 2 tsp red wine vinegar
  • 62.50 ml slivered almonds, toasted
  • 62.50 ml parsley, chopped
  • Vegetable oil, to brush
  • 6 beef porterhouse steaks
Instructions:
  • Preheat the oven to 200C (180C fan) and line a baking tray with non-stick baking paper. Spread pumpkin on the tray, spray with oil, and bake for 45 minutes until tender and golden. Let it cool.
  • Place the beans in a pot of boiling water for 2 minutes, then quickly cool them under cold running water. Pat dry with paper towels.
  • In a medium saucepan, bring the stock to a boil. Remove from heat, quickly add couscous and cover. Let stand for 5 minutes. Transfer to a large bowl and drizzle with olive oil. Fluff grains with a fork, then add pumpkin, beans, orange juice, vinegar, almonds, and parsley. Toss to combine.
  • Heat up your barbecue flat plate or chargrill until it's nice and hot. Brush the steaks with oil and season them with salt and freshly ground black pepper. Cook the steaks for about 4 minutes on each side for medium rare or to your desired level of doneness. Let the steaks rest for 5 minutes before serving alongside the couscous salad.

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