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Seared harissa beef

with giant cous cous and parsley tahini dressing

Ready in around 25 mins

RECIPE FACT:
For tender beef, allow the steaks to rest, cut the fat off the side and slice against the grain.
Nutritional Info:
  • Energy: 2189kj (524Kcal)
  • Protein: 38g
  • Carbohydrate: 39g
  • Fat: 22g
  • Contains: Gluten, Tree nuts, Sesame
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO COOK THE COUSCOUS:

    Place boiling water from the kettle into a pot, add the giant couscous, season with salt and bring up to the boil over a high heat and cook for 15-16 mins until tender. Drain into a sieve, rinse under cold running water and allow to drain well.

  • 2. TO COOK THE VEGETABLES:

    Slice the roasted capsicum into ½ cm strips. Slice the courgette into 1 cm cubes. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the vegetables to the pan, season with salt and cook for 4-5 mins. Remove from the pan into a salad bowl with the couscous. Just before serving, add the mesclun to the bowl and half the hazelnut dukkah. Drizzle with oil and toss to combine.

  • 3. TO COOK THE HARISSA BEEF:

    Remove the harissa beef steaks from their packaging and season with salt and pepper. Re-spray the pan with oil and place back over a high heat. Once the pan is hot add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done, adjust the heat if necessary to not burn the harissa. Remove from the pan and allow to rest for 2-3 mins before slicing against the grain.

  • TO SERVE:

    Arrange giant couscous and vegetables onto plates. Top with harissa beef slices. Drizzle over parsley tahini dressing and sprinkle with remaining dukkah.

Ingredients In your box:
  • 1 pack of harissa beef steaks
  • 1 pack of giant couscous
  • 1 pot of parsley tahini dressing
  • 1 sachet of hazelnut dukkah
  • 1 pot of roasted capsicum
  • 1 bag of mesclun
  • 1 courgette

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