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Moroccan Steak, Lemon Couscous & Roasted Vegetables

MOROCCAN STEAK, LEMON COUSCOUS & ROASTED VEGETABLES

Adding a nice Ras-el-Hanout rub directly to the steak will send amazing smells all over your house instantly and get everyone ready to eat. Great option for a light midweek dinner or a rainy, lazy weekend when you don't want do much of anything but lounge around watching movies.

Here's what you'll need

  • 2 steaks (any kind you prefer)
  • 3 tbsp Ras-el-Hanout (divided)
  • 150g couscous
  • 1 red pepper (sliced thin)
  • 4 cloves garlic
  • 2 large carrot (sliced)
  • 1 red pepper (sliced)
  • 1 red pepper (roughly diced)
  • 1 small bag spinach
  • 300ml chicken stock
  • 1 handful cilantro (roughly chopped)
  • 1 handful parsley (roughly chopped)
  • 2 stalks green onions
  • 1 lemon (juiced and zested, keeping a couple of wedges to garnish)
  • salt and pepper to taste

Here's how

  1. rub the steak well on both sides with salt, pepper and half of the Ras-el-Hanout, set aside for at least an hour at room temperature

  2. in the meantime, bring the chicken stock to a boil, add the couscous, pop on a tight fitting lid and remove from the heat and set aside...do not take the lid off until you're ready to use

  3. now, heat up a bit of oil in a sautee pan and cook the carrot and peppers about 5 minutes, add the onion, cook a bit more, add the garlic, spinach, lemon juice and zest and the rest of the Ras-el-Hanout and cook a few more minutes

  4. toss the vegetables on top of the coucous and pop the lid back on to keep warm without stirring

  5. now, reheat the sautee pan with a bit more oil and toss in the steaks

  6. cook them to whatever doneness you like...I usually go 3 minutes per side for a nice medium rare, depending on the thickness, remove from the pan, loosely cover with foil and rest a few minutes

  7. get your parsley and cilantro ready, slice the steak and fluff up the couscous gently stirring in the vegetables

  8. lay the couscous on warm plates, top with the steak and garnish with the herbs and lemon wedges

  9. and done...serve up with a nice dry white wine or your favourite bottle of bubbly

  10. BEEF RENDANG

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