HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Steak
Moroccan Steak

Moroccan Steak

with Quick Lemon Couscous

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Close your eyes, open up the ras-el-hanout and inhale deeply. You are no longer standing in your kitchen. Around you are the sounds of a bustling market. Robed men sell ornate carpets and a camel nibbles affectionately at your ear. OK, we’re pretty sure Paul McKenna’s job is safe for now, but get cooking this recipe and take dinner time on a magic carpet ride to Casablanca!

Tags:HealthyLactose Free
Allergens:CelerySulphitesCereals containing Gluten

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Flank Steak

1.5 tsp


1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

2 unit(s)


1 unit(s)

Red Pepper

150 grams


(ContainsCereals containing Gluten)

½ bunch(es)


½ unit(s)


Not included in your delivery

250 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat9.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars10.0 g
Protein52 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Rub the steak with the ras-el-hanout spice and allow it to come to room temperature.


Add the water (stated in the ingredient list) to a pot with the vegetable stock pot and bring to the boil. Peel and finely chop the garlic. Finely chop the spring onion (including the green parts). Peel the carrot and slice into rounds as thinly as possible. Cut the red pepper in half, remove the stalk and seeds and slice thinly into strips.


Remove your pot of stock from the heat and add the couscous. Cover and set aside.


Meanwhile, put a frying pan on medium heat and add a splash of olive oil. Once hot, cook your garlic, spring onion, carrot, and red pepper for 4-5 mins until softened slightly.


Season each steak on both sides with salt and pepper. Heat another frying pan over medium-high heat and add a splash of olive oil. When the pan is hot, add your steak and sear on each side for 2-3 mins until nicely coloured. Tip: This cooks your steak medium-rare. If you like your steak well-done, cook it for an additional 3 mins on each side. Remove your steak from the pan and set aside.


Whilst your steak is searing, roughly chop the coriander and add three-quarters of it to the pan with your vegetables. Remove from the heat, add the baby spinach and a splash of olive oil. Fold everything together. When your couscous has fully soaked up all the water, add that to the pan as well and stir to combine.


Grate in the zest of the lemon and squeeze in some of its juice.


Slice each steak, on the diagonal, into 1cm strips and serve with your couscous and vegetable mix. Garnish with your remaining coriander.