Moroccan beef salad

A light and summery Moroccan-style beef salad packed full of apricots, sultanas, pine nuts, mint and dill.

  • 35 mins cooking
  • Serves 4
  • Print


Moroccan beef salad
  • 1 cup (250ml) vegetable stock
  • 1 1/2 cup (300g) couscous
  • 1/2 cup (75g) thinly sliced dried apricots
  • 1/2 cup (80g) sultanas
  • 1 red onion (170g), chopped finely
  • 1/4 cup finely chopped fresh mint
  • 2 tablespoon coarsely chopped fresh dill
  • 600 gram beef rump steak
  • 1 tablespoon roasted pine nuts
  • 2 teaspoon cumin seeds
  • 3/4 cup (180ml) oil-free french dressing


Moroccan beef salad
  • 1
    Bring stock to the boil in medium saucepan; remove from heat. Add couscous to stock, cover; stand about 5 minutes or until stock is absorbed, fluffing with fork occasionally. Transfer couscous to large bowl; stir in apricots, sultanas, onion and herbs.
  • 2
    Meanwhile, cook beef in heated oiled frying pan until cooked as desired. Cover beef; stand 5 minutes then slice thinly.
  • 3
    Place nuts and seeds in small heated frying pan; dry-fry, stirring, until fragrant and nuts are toasted. Place nut mixture in screw-top jar with dressing; shake well.
  • 4
    Serve beef on couscous mixture; drizzle with dressing.

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