Moroccan Beef Salad with Couscous
Ingredients
1 cup vegetable stock
1 1/2 cups couscous
500g beef rump steak
1/2 cup dried apricots sliced
1/2 cup sultanas
1 onion
1/4 cup mint leaves
2 tablespoons dill
1 tablespoon pine nuts
2 teaspoons cumin seeds
3/4 cup oil-free French dressing
Method
Peel onion.
Slice apricots onion, mint leaves and dill.
Bring stock to boil in large pan.
Remove from heat.
Add couscous to pan, cover, stand about 5 minutes or until stock is absorbed.
You may have to add extra boiling water if needed.
Meanwhile, cook beef in heated pan until cooked as desired.
Slice beef thinly.
Fluff couscous with fork, add apricots, sultanas, onion and herbs.
Mix gently.
Place pine nuts and cumin in a dry small pan stir over low heat until seeds are fragrant and pine nuts are toasted.
Combine seeds and nuts with dressing in a small bowl.
Drizzle over beef and couscous.
