Name: Moroccan beef salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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