Harissa beef strips

Name: Harissa beef strips
Cook time: 20 min
Yield: 4
Cuisine: North Africa

with Ras el Hanout couscous and sweet tahini dressing

Ready in around 20 mins

RECIPE FACT:

Ras el Hanout means “top of the shop,” traditionally made with a merchant’s finest spices, often as a unique, signature blend.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE PEARL COUSCOUS:
Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling add the pearl couscous and cook for 15-16 mins. Drain well into a colander and drizzle with a little oil to stop sticking then place into a salad bowl.
2. TO COOK THE BROCCOLI AND CHICKPEAS:
Line an oven tray with baking paper. Place the chickpeas into a sieve, rinse under cool running water and drain well. Cut the broccoli into small bite sized pieces and place onto the oven tray with the chickpeas. Spray with oil, sprinkle over the Ras el hanout seasoning, season with salt and toss well to coat. Bake in the oven for 10-12 mins until the broccoli is caramelised around the edges and cooked through.
3. TO ASSEMBLE THE COUSCOUS:
Add the broccoli and chickpeas to the salad bowl with the couscous. Finely chop the parsley and roughly chop the mint leaves discarding the stalks. Add the herbs to the salad bowl with the baby spinach. Drizzle with oil and season with salt and pepper then toss to combine.
4. TO COOK THE HARISSA BEEF STRIPS:
Spray a non-stick frying pan with oil and place over a high heat. Once hot add the harissa beef strips to the pan and cook for 30-60 secs – don’t cook any longer as this will make them tough. Season with salt and pepper.
TO SERVE:
Spoon Ras el Hanout couscous and vegetables onto plates. Top with pan seared harissa beef strips and dollop with sweet tahini dressing.