Quick & Easy

Moroccan beef with citrus couscous

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.
moroccan beef with citrus couscous
4
35M

Ingredients

Moroccan beef
Citrus couscous

Method

1.Combine garlic and spices in medium bowl; reserve about a third of the spice mixture. Add fillet to bowl with remaining two-thirds of the spice mixture; toss to coat fillet all over. Cook fillet on heated oiled grill plate (or grill or barbecue) until charred lightly both sides and cooked as desired. Cover; stand 10 minutes.
2.Make citrus couscous. Remove skin and white pith from oranges; cut in half, slice thinly. Place the water and juice in medium saucepan; bring to a boil. Remove from heat; stir in couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add orange and remaining ingredients; toss gently to combine.
3.Meanwhile, cook harissa and remaining spice mixture in dry heated small non-stick frying pan until fragrant. Add stock; bring to a boil. Reduce heat; simmer, uncovered, about 3 minutes or until harissa dressing reduces by half. Remove from heat; stir in olives and coriander.
4.Serve sliced fillet on citrus couscous, drizzle with warm harissa dressing.

Preserved lemons, a prominent ingredient in North African cooking, are lemons which have been bottled in salt and oil for several months; their flavour is subtle and perfumed. Rinse the lemons well then remove and discard flesh, using the rind only. Butt fillet is fillet from the rump; rump steak can be substituted here.

Note

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