Name: Moroccan beef with citrus couscous
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Moroccan beef; 2 clove garlic, crushed; 1 teaspoon ground ginger; 1 tablespoon ground cumin; 2 teaspoon ground coriander; 500 gram piece beef butt fillet; 1 tablespoon harissa; 1 cup (250ml) beef stock; 200 gram seeded green olives, crushed slightly; 1/2 cup coarsely chopped fresh coriander; Citrus couscous; 2 oranges (480g); 1 cup (250ml) water; 1 cup (250ml) orange juice; 2 cup (400g) couscous; 1/4 cup (35g) toasted slivered almonds; 1 tablespoon thinly sliced preserved lemon; 1 red onion (100g), sliced thinly; 500 gram red radishes, trimmed, sliced thinly

Ingredients

Moroccan beef

2 clove garlic, crushed

1 teaspoon ground ginger

1 tablespoon ground cumin

2 teaspoon ground coriander

500 gram piece beef butt fillet

1 tablespoon harissa

1 cup (250ml) beef stock

200 gram seeded green olives, crushed slightly

1/2 cup coarsely chopped fresh coriander

Citrus couscous

2 oranges (480g)

1 cup (250ml) water

1 cup (250ml) orange juice

2 cup (400g) couscous

1/4 cup (35g) toasted slivered almonds

1 tablespoon thinly sliced preserved lemon

1 red onion (100g), sliced thinly

500 gram red radishes, trimmed, sliced thinly

Method

1.Combine garlic and spices in medium bowl; reserve about a third of the spice mixture. Add fillet to bowl with remaining two-thirds of the spice mixture; toss to coat fillet all over. Cook fillet on heated oiled grill plate (or grill or barbecue) until charred lightly both sides and cooked as desired. Cover; stand 10 minutes.

2.Make citrus couscous. Remove skin and white pith from oranges; cut in half, slice thinly. Place the water and juice in medium saucepan; bring to a boil. Remove from heat; stir in couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add orange and remaining ingredients; toss gently to combine.

3.Meanwhile, cook harissa and remaining spice mixture in dry heated small non-stick frying pan until fragrant. Add stock; bring to a boil. Reduce heat; simmer, uncovered, about 3 minutes or until harissa dressing reduces by half. Remove from heat; stir in olives and coriander.

4.Serve sliced fillet on citrus couscous, drizzle with warm harissa dressing.

Preserved lemons, a prominent ingredient in North African cooking, are lemons which have been bottled in salt and oil for several months; their flavour is subtle and perfumed. Rinse the lemons well then remove and discard flesh, using the rind only. Butt fillet is fillet from the rump; rump steak can be substituted here.
Note

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