Moroccan Beef with Couscous
Moroccan Beef with Couscous

Ingredients

Method

  • 6 chopped red chillies
  • 10 garlic cloves
  • Large bunch of coriander, leaves and stalks separated
  • 2 lemons, zest and juice
  • 100ml olive oil
  • 200g sirloin steak
  • 100g couscous
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 roasted red capsicums
  • 100g green olives
  • Place the chillies, garlic, coriander stalks, juice of half a lemon, and 50ml of olive oil in a food processor to make your harissa paste. Pop the steak between two sheets of film and flatten until it is half its original thickness. Brush with harissa, and leave to marinate for 10 mins.
  • Cook the couscous according to pack instructions. Add the remaining lemon juice, zest, and half the chopped coriander leaves to the couscous, and fluff with a fork. Add the cumin and coriander seeds to a hot dry pan, and toast for a minute before grinding in a pestle and mortar, then add the spices to the couscous along with the olives.
  • Heat a griddle pan and sear the beef for a minute on each side. Remove from the pan, allow to rest, and slice thickly. Serve with the couscous and a drizzle of harissa.
30 mins
2 serving
This recipe pairs perfectly with the Sven Joschke 'Das Klaus' Syrah 2020 from Barossa Valley, Australia.

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