Moroccan Steak
with Quick Lemon Couscous
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!
The quantities provided above are averages only.
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
Flank Steak
1.5
Ras-el-Hanout
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Garlic Clove
2
Spring Onion
2
Carrot
1
Red Pepper
150
Couscous
(Contains Cereals containing gluten May contain Soya)
½
Coriander
½
Lemon
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
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.
