Morrocan Beef Salad with Cous Cous
A perfect choice for warm summer nights. Meaty, fruity and very delicious.
Also quick and easy. It doesn't get any better, really but I know I say
this about all our recipes.
Ingredients
- 500 g rump steak
- 1 spanish onion, finely sliced
- 1/3 cup raisins
- 1/4 cup fresh chopped mint
- 1/2 cup dried apricots
- 1 & 1/2 cups dry cous cous
- 1 stock cube
- Cooking oil
- 1 tblsp pine nuts
- 2 tspn ground cumin
Instructions
- Grill or fry steak (takes about 4 min. per side).
- Slice steak and put to one side
- Prepare cous cous. Generally best to follow instructions on packet
although my preferred method is to place cous cous in a bowl, add stock
cube and pour over boiling water. Get the water level right by adding it
a bit at a time. Firstly, cover the dry cous cous with water and let it
sit. After a couple of minutes, fluff up with fork and add a bit more
boiling water. It will take about 10 minutes for the cous cous to be ready.
You can add butter and oil (as per the directions on the box but it
isn't really necessary. The stock cube will give it all the flavour you
need).
- Meanwhile, gently fry pine nuts and cumin (no oil needed). Doesn't
take long. Don't let them get too black. DO NOT leave your station
during this vital section.
- Taste cous cous to check readiness, then add sliced beef, dried fruit,
onion, fresh mint, pine nuts and cumin.
- Stir through and serve.
Footnote:
If you happen to live with someone who is obsessed by eating meat then
this recipe is perfect. It allows the beef to go a long way without
hurting you with too much cholesterol.
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