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How to make Spiced beef and pearl couscous salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 250g pearl couscous
  • 2 cups (500ml) chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 4 Coles Australian Beef Scotch Fillet Steaks
  • 3 zucchini, sliced diagonally
  • 2 carrots, sliced diagonally
  • 60g baby spinach leaves
  • 1/4 cup (35g) dried cranberries
  • 1/4 cup flat-leaf parsley leaves
  • 2 tablespoons red wine vinegar
  • 1/4 cup (20g) flaked almonds, toasted

Method

  • Step 1 Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add couscous and cook, stirring, for 5 mins or until couscous is golden. Add stock and bring to the boil. Reduce heat and simmer, covered, for 10 mins or until couscous is tender. Set aside for 5 mins or until liquid is absorbed. Use a fork to separate the grains.
  • Step 2 Meanwhile, combine cumin, ginger and paprika in a small bowl. Season. Sprinkle cumin mixture over both sides of beef to coat. Heat the remaining oil in large frying pan over medium-high heat. Add the beef and cook for 2 mins each side or until cooked to your liking. Transfer to a heatproof plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  • Step 3 Cook zucchini in the frying pan for 2 mins each side or until just golden.
  • Step 4 Combine beef, couscous, zucchini, carrot, spinach, cranberries, parsley and vinegar in a large bowl. Season. Divide the beef mixture among serving bowls. Top with almonds to serve.