Taste a carnival of flavours in this colourful, easy-to-make dish.
Ingredients
- 1 tablespoon Cajun seasoning
- 4 (about 150g each) beef scotch fillet steaks
- 1 tablespoon olive oil
- 1 x 130g pkt Continental Couscous Mediterranean Vegetables & Herbs
- 285g (1 1/2 cups) fresh corn kernels
- 1 small red capsicum, halved, deseeded, finely chopped
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 4 shallots, ends trimmed, thinly sliced
- 1 tablespoon fresh lime juice
- Baby rocket leaves, to serve
- Lime wedges, to serve
Method
- Step 1Spread the Cajun seasoning over a plate. Add the beef and toss to lightly coat. Preheat a large chargrill on high. Brush lightly with a little of the oil. Add the beef and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Step 2Meanwhile, prepare the couscous following packet directions.
- Step 3While the couscous is standing, heat the remaining oil in a large frying pan over high heat. Add the corn, capsicum and chilli. Cook, stirring occasionally, for 3 minutes or until the corn is golden and the capsicum softens. Remove from heat. Stir in the shallot and lime juice. Taste and season with salt and pepper.
- Step 4Divide the couscous among serving dishes and top with the beef, salsa and rocket. Serve with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1970 kj
Energy
13g
Fat Total
3.5g
Saturated Fat
4.5g
Fibre
43g
Protein
45g
Carbs (total)
All nutrition values are per serve
Notes
To make this dish kid-friendly, omit the Cajun seasoning and chilli.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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