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Moroccan beef tenderloin on couscous with herb salsa

Name: Moroccan beef tenderloin on couscous with herb salsa
Yield: 4
Ingredients: 1 packet Eye fillet of beef (Main); 1 cup Couscous; ½ tsp Allspice; ½ tsp Ground cinnamon; 1 tsp Ground cloves; 1 tsp Ground cardamom; 1 tsp Ground ginger; 1 tsp Ground cumin; 1 tsp Black pepper; ½ tsp Sugar; 2 tsp Sea salt; 1 Tbsp Paprika; 1 cup Fresh parsley; 1 cup Fresh coriander; 10 leaves Mint; 2 cloves Garlic; 1 cup Pitted green olives; 2 large Red capsicums, roasted and peeled; 1 Tbsp Lemon juice; ½ cup Olive oil

for 4 people

Reader Recipes

By Helen Lagan

This is an easy, but very tasty recipe. Looks good too. Really has the WOW factor :-)

1 packet	Eye fillet of beef (Main)
1 cup	Couscous
½ tsp	Allspice
½ tsp	Ground cinnamon
1 tsp	Ground cloves
1 tsp	Ground cardamom
1 tsp	Ground ginger
1 tsp	Ground cumin
1 tsp	Black pepper
½ tsp	Sugar
2 tsp	Sea salt
1 Tbsp	Paprika
1 cup	Fresh parsley
1 cup	Fresh coriander
10 leaves	Mint
2 cloves	Garlic
1 cup	Pitted green olives
2 large	Red capsicums, roasted and peeled
1 Tbsp	Lemon juice
½ cup	Olive oil

To make rub, combine ingredients (from allspice to paprika). Season tenderloin with rub; leave for 15 minutes. Sear tenderloin on a preheated barbeque, 1-2 minutes each side. Transfer to a 200C oven and bake for 10-12minutes for medium-rare. Rest, covered with foil, for 5minutes.
Put couscous in a heatproof bowl. Add 1 and 1/4 cups boiling water. Stir; cover. Stand until liquid is absorbed. Remove cover, fluff couscous with a fork.
Meanwhile, to make salsa, finely chop parsley, coriander, mint, garlic, green olives and roasted capsicums. Add lemon juice, whisk in olive oil. Season
Add half the salsa to couscous. Toss; season. Assemble couscous on a platter. Thinly slice the tenderloin and lay slices on top of the couscous. Drizzle remaining salsa over the entire dish.