Name: Spiced beef and pearl couscous salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: greek
Ingredients: 36.40 gm extra virgin olive oil; 250g pearl couscous; 500ml chicken stock; 2.50 gm ground cumin; 2.50 gm ground ginger; 2.50 gm sweet paprika; 4 Beef Scotch Fillet Steaks; 3 zucchini, sliced diagonally; 2 carrots, sliced diagonally; 60g baby spinach leaves; 35g dried cranberry; 62.50 ml flat-leaf parsley leaves; 40.00 ml red wine vinegar; 20g almond

Spiced beef and pearl couscous salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Elevate your day with a flavorful spiced beef and couscous salad bursting with zucchini, carrot, and spinach.

Ingredients:

36.40 gm extra virgin olive oil
250g pearl couscous
500ml chicken stock
2.50 gm ground cumin
2.50 gm ground ginger
2.50 gm sweet paprika
4 Beef Scotch Fillet Steaks
3 zucchini, sliced diagonally
2 carrots, sliced diagonally
60g baby spinach leaves
35g dried cranberry
62.50 ml flat-leaf parsley leaves
40.00 ml red wine vinegar
20g almond

Instructions:

In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Stir in the couscous and cook for 5 mins until golden. Pour in the stock, bring to a boil, then simmer covered for 10 mins until the couscous is tender. Let it sit for 5 mins to absorb the liquid, then fluff the grains with a fork.
Combine cumin, ginger, and paprika in a small bowl, season, and then sprinkle the mixture over both sides of the beef to coat. Heat the remaining oil in a large frying pan over medium-high heat, add the beef, and cook for 2 minutes on each side or until cooked to your liking. Transfer the beef to a heatproof plate, cover with foil, and let it rest for 5 minutes before slicing thickly.
Pan fry the zucchini for approximately 2 minutes on each side, or until it turns a beautiful golden color.
In a large bowl, mix together beef, couscous, zucchini, carrot, spinach, cranberries, parsley, and vinegar. Season to taste. Serve by dividing the beef mixture into individual bowls and topping each with almonds.

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