Sweet currants, zesty lemon and fresh herbs – so much flavour for so little effort!
Ingredients
- 380g (2 cups) couscous
- 20g butter, chopped
- 500ml (2 cups) boiling water
- 8 slices rare roast beef
- 1/4 cup chopped fresh continental parsley
- 1/4 cup shredded fresh mint
- 80g (1/2 cup) currants
- 1 small red onion, finely chopped
- 80ml (1/3 cup) fresh lemon juice
- 1 tablespoon finely grated lemon rind
- 1 garlic clove, crushed
Method
- Step 1Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.
- Step 2Meanwhile, cut the roast beef crossways into thick strips.
- Step 3Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.
Nutrition
2500 kj
Energy
11g
Fat Total
5.5g
Saturated Fat
6g
Fibre
39g
Protein
83g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled. You’ll find the rare roast beef in the deli section at the supermarket.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0