Ingredients
500 g | Beef fillets (Main) |
1 tsp | Ginger |
2 cloves | Crushed garlic |
2 tsp | Brown sugar |
1 Tbsp | Oil |
200 g | Couscous, (Israeli) |
500 ml | Chicken stock |
1 | Red onion, sliced |
½ | Red peppers, sliced |
200 g | Pumpkin, sliced |
½ tsp | Turmeric |
1 tsp | Coriander |
½ tsp | Cumin |
½ tsp | Paprika |
2 Tbsp | Olive oil |
100 g | Beans, blanched |
1 cup | Fresh herbs, choose soft ones, chopped roughly |
Dressing
2 Tbsp | Sweet chilli sauce |
2 Tbsp | Lemon juice |
2 Tbsp | Olive oil |
Directions
- Place the beef in a small bowl. Add ginger, garlic, brown sugar and 1 tablespoon oil. Combine well and set aside for 20 minutes or until ready to cook.
- Cook couscous in the chicken stock following packet instructions.
- Heat oven to 180C. Place red onion, pepper, pumpkin, turmeric, coriander, cumin and paprika on an oven tray. Toss in the 2 tablespoons of oil and bake for 20 minutes until slightly brown and cooked through.
- Heat a pan to a high heat and sear beef on all sides and place in the middle of the vegetables. This will also take 20 minutes. Remove and rest for 10 minutes.
- In a large bowl, mix couscous with dressing and gently add vegetables. Place on a platter. Slice beef and arrange with the salad.