Morrocan Beef & Couscous Salad

With our busy weekly schedule it's often difficult to whip up a nutritious and healthy meal quickly, here's one which deliciously combines sweet, sour, and spicy flavours with crunchy and juicy textures and is perfect for a warm summer's evening.

Serves: 4
Preparation and Cooking time: about 30mins

Ingredients:
1 Cup Vegetable Stock
3-400g Couscous (instant couscous may also be used)
2 Cups water
500g King Is. Rump Steak
1/2 Cup Finely Sliced Dried Apricot
2/3 Cup Sultana
1 Finely Sliced Medium Red (Spanish) Onion
1/2 Cup Finely Sliced Fresh Mint Leaves
1/2 Cup Chopped Dill
3 Tbsp Pine Nuts
2 Tsp Cumin Seed
1/2 Cup Oil Free French Dressing
20g Butter (or Extra Virgin Olive Oil)
Salt to taste

Method:

Bring water and stock to boil. Add Couscous and let cook for 3 mins then allow a few minutes for stock to be absorbed (alternatively follwo cooking instructions for instant cous cous in stock mix and allow an extra 1 minute to allow stock to be absorbed).

Cook Beef on grill/griddle/BBQ to your liking and thinly slice (about 1cm thick).

Fluff Couscous and butter (or olive oil) with a fork. Add apricot, sultana, onion, herbs, salt and mix gently.

Dry roast pinenuts and cumin in frypan till pinenuts are toasted and cumin is fragrant. Remove from heat and combine with French dressing. Drizzle dressing mix over beef and couscous.

This meal was served with a 2002 Montrose Sangiovese.