Name: Steak with eggplant, couscous and cumin yoghurt
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 lemon, juiced; 1 teaspoon ground cumin; 1/4 teaspoon allspice; 400 gram lean rump steak, trimmed; 1 cup couscous; 1 cup boiling water; 1/3 cup chopped mint leaves; 1/3 cup chopped parsley; 2 green onions, thinly sliced; 2 teaspoon finely grated lemon zest; 1 small eggplant, sliced; Cumin yoghurt; 1/2 cup low-fat plain yoghurt; 1/2 teaspoon ground cumin; 1 clove garlic, crushed; 1/3 cup chopped mint

Ingredients

1 lemon, juiced

1 teaspoon ground cumin

1/4 teaspoon allspice

400 gram lean rump steak, trimmed

1 cup couscous

1 cup boiling water

1/3 cup chopped mint leaves

1/3 cup chopped parsley

2 green onions, thinly sliced

2 teaspoon finely grated lemon zest

1 small eggplant, sliced

Cumin yoghurt

1/2 cup low-fat plain yoghurt

1/2 teaspoon ground cumin

1 clove garlic, crushed

1/3 cup chopped mint

Method

1.In a bowl, combine 1 tablespoon lemon juice and spices. Add steak, tossing to coat. Set aside for 15 minutes.

2.Combine couscous and water in a bowl. Cover and set aside for 5 minutes until liquid is absorbed. Fluff with a fork. Stir herbs, onion, zest and remaining juice through. Season to taste.

3.Heat a char-grill on high. Spray eggplant with oil. Grill for 2-3 minutes, each side, until tender. Cook steak for 3-4 minutes each side, until cooked to taste. Rest, covered, for 5 minutes.

4.To make cumin yoghurt, combine all ingredients in a bowl. Season to taste.

5.Slice steak and serve on a bed of couscous with eggplant and a dollop of cumin yoghurt.

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Ingredients

Method

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