Name: Ras el hanout beef with couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 x 220g new-york cut steaks; 1 tablespoon ras el hanout; 1 tablespoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 2/3 cup (160ml) dry white wine; 1 cup (250ml) water; 1 small_piece red onion (100g), chopped finely; 2 cup (400g) couscous; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped fresh mint; 1/4 cup (50g) toasted pepitas; 1/3 cup (95g) yoghurt

Ras el hanout beef with couscous

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon olive oil

4 x 220g new-york cut steaks

1 tablespoon ras el hanout

1 tablespoon finely grated lemon rind

1/3 cup (80ml) lemon juice

2/3 cup (160ml) dry white wine

1 cup (250ml) water

1 small_piece red onion (100g), chopped finely

2 cup (400g) couscous

1/4 cup coarsely chopped fresh flat-leaf parsley

1/2 cup coarsely chopped fresh mint

1/4 cup (50g) toasted pepitas

1/3 cup (95g) yoghurt

Method

1.Heat oil in large deep frying pan; rub beef with ras el hanout. Cook beef, uncovered, until cooked as desired, turning once only. Remove from pan, cover; stand 5 minutes, then slice thinly.

2.Meanwhile, add rind, juice, wine and the water to same cleaned pan; cover, bring to the boil then remove from heat. Add onion and couscous; cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in herbs and pepitas, season to taste.

3.Serve couscous topped with sliced steak and yoghurt.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%