Moroccan Steak
with Lemon Couscous
Close your eyes, open up the ras-el-hanout and inhale deeply. Let the scent of the spices take you on a magic carpet ride to the bustling markets of Marrakech! Don't forget to come back again or dinner will never be ready! Our tip for this recipe is to take the meat out of the fridge at least half an hour before you start. This will allow it to cook more evenly.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
21 Day Aged Rump Steaks
1.5
Ras-el-Hanout
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Garlic Clove
2
Spring Onion
1
Carrot
1
Red Pepper
150
Couscous
(Contains Cereals containing gluten May contain Soya)
½
Flat Leaf Parsley
½
Baby Spinach
½
Lemon
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Rub the steak with half the ras-el-hanout and a splash of oil, and allow it to come to room temperature. Bring a large saucepan of water (amount specified in the ingredient list) to the boil and add the vegetable stock pot. Once boiling, remove the stock from the heat, and add the couscous, pop on a lid and set aside.
Peel and grate the garlic (or use a garlic press). Remove the root from the spring onion and thinly slice (including the green parts). Peel the carrot and remove the top and bottom, then cut into thin rounds. Halve and remove the core from the red pepper then slice into thin strips.
Heat a splash of oil in a frying pan on medium heat. Once hot, add the carrot and cook until slightly soft, 5 mins. Add the spring onion and pepper, stir and cook 4-5 mins. Lastly add the garlic and remaining ras-el-hanout. Stir and cook for 1 minute. Transfer the veggies to a plate and set aside. Wipe the pan clean with kitchen paper.
Season each steak on both sides with salt and black pepper. Put your (now empty) frying pan on high heat and add a splash of oil. When the pan is very hot, add the steak and sear until nicely coloured, 2-3 mins each side. TIP: This cooks the steak medium-rare. If you like your steak well done, cook it for an additional 3 mins on each side. Remove the steak from the pan and set aside to rest.
Whilst the steak is resting, roughly chop the flat leaf parsley (stalks and all). Fluff up the couscous with a fork. Add the veggies and three-quarters of the parsley along with the baby spinach and stir to combine. Taste and add a pinch of salt and grind of black pepper if you like.
Grate the zest of the lemon into the couscous and squeeze in some of its juice. Taste and add more juice if neccessary. Slice each steak diagonally, against the grain, into 1cm strips. Serve with the lemon couscous, garnished with the remaining parsley. Time to eat!
