Packed with healthy ingredients, this beef couscous salad makes a simple yet satisfying mid-week meal.
Ingredients
- 1 cup Massel chicken style liquid stock
- 1 cup couscous
- 1 tablespoon olive oil
- 1/3 cup firmly-packed raisins
- 300g beef eye fillet
- 1 Lebanese cucumber, cut into 1cm pieces
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup pine nuts, toasted
- 420g can chickpeas, drained, rinsed
- 3 hard-boiled eggs, roughly chopped
Lemon yoghurt dressing
- 1/2 cup natural yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Method
- Step 1Make dressing: Combine ingredients in a bowl. Add 1 tablespoon of cold water. Stir until pouring consistency, adding more water if required. Season with salt and pepper.
- Step 2Bring stock to the boil in a saucepan over high heat. Place couscous in a large, heatproof bowl. Add 1 teaspoon of oil, raisins and stock. Cover and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to separate grains.
- Step 3Heat remaining oil in a large frying pan over high heat. Cook beef for 5 to 6 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 10 minutes to rest.
- Step 4Meanwhile, add cucumber, mint, parsley, pine nuts, chickpeas and egg to couscous. Thinly slice beef. Add to couscous mixture. Toss to combine. Spoon onto plates. Drizzle with dressing. Serve.
- Low carb
- Lower gi
Nutrition
2845 kj
Energy
33g
Fat Total
8g
Saturated Fat
7g
Fibre
35g
Protein
196mg
Cholesterol
509.68mg
Sodium
14g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For a vegetarian version, use chargrilled vegetables instead of beef.
- Author: Kathy Knudsen
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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