Name: Moroccan beef and chickpea salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4
Ingredients: Dressing; 1/4 cup olive oil; 1/2 lemon, juice; Moroccan beef; 4 fillet steaks; 1/4 cup olive oil; 1/4 cup red wine; 2 tablespoon honey; 2 teaspoon dijon; 2 teaspoon ground smoky paprika; 1 clove garlic, crushed; Chickpea salad; 1 cup couscous; 1 cup hot water or stock; 300 gram can chickpeas, drained, rinsed; 1/2 cup continental parsley leaves; 1/2 cup baby rocket leaves; 2 tomatoes, chopped; 1/4 cup black olives; 4 green onions, sliced

Ingredients

Dressing

1/4 cup olive oil

1/2 lemon, juice

Moroccan beef

4 fillet steaks

1/4 cup olive oil

1/4 cup red wine

2 tablespoon honey

2 teaspoon dijon

2 teaspoon ground smoky paprika

1 clove garlic, crushed

Chickpea salad

1 cup couscous

1 cup hot water or stock

300 gram can chickpeas, drained, rinsed

1/2 cup continental parsley leaves

1/2 cup baby rocket leaves

2 tomatoes, chopped

1/4 cup black olives

4 green onions, sliced

Method

1.Place steak in a shallow dish. Whisk together all remaining ingredients. Pour over steak, turning to coat. Marinate, chilled, until required.

2.To make chickpea salad: place couscous in a serving bowl. Cover with water and set aside 5-10 minutes, until liquid is-absorbed. Fluff with a fork. Add remaining ingredients, tossing well.

3.To make dressing: in a jug, whisk together oil and juice, and season to taste. Toss through salad.

4.When ready to serve, preheat a barbecue, char-grill or frying pan on high. Drain steak and cook 2-3 minutes each side, until cooked to taste. Serve with chickpea salad.

If preferred, use 750g rump steak and cut into 4 pieces. Do not turn steak more than once while cooking.
Note

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Ingredients

Method

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