Couscous Salad with Rare Beef and Herb
Couscous Salad with Rare Beef and Herb
A healthy couscous salad by Adam Swanson from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 18 minutes
  • Yield 4 servings
  • 2 cups Couscous
  • 2 cups chicken stock
  • ½ cup sultanas
  • 3 x 150 grams beef fillet steaks
  • ¼ cup mint leaves
  • ¼ cup dill, chopped roughly
  • ¼ cup flat leaf parsley
  • ¼ cup basil leaves
  • 1 green chilli, sliced finely
  • ½ cup cashews
  • 2 small zucchini, cut into thin match sticks
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • Salt and pepper
  1. Place chicken stock into a saucepan and bring to the boil. Meanwhile place Couscous and sultanas into a large bowl. Pour chicken stock over couscous and cover with cling wrap and set aside for 5 mins. Remove cling wrap and using a folk, fluff couscous.
  2. Cook beef fillets on a very hot griddle pan, for about 2 mins on each side. Remove steaks and place onto a tray and cover for 5 mins allowing meat to rest. Add to couscous, mint, dill, parsley, basil, chilli, cashews and zucchinis. Gently mix together.
  3. In a small bowl mix together oil and vinegar until well combined. Add salt and pepper to taste. Pour half the dressing into couscous and mix. Place couscous into a large serving dish. Lay sliced beef over the top and finish with remaining dressing. Season to taste.

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