Any night is a special occasion with this healthy recipe — it looks impressive, tastes delicious and is packed with fresh flavours.
Ingredients
- 1 x 250g punnet cherry tomatoes, halved
- Olive oil spray
- 300g beef sirloin steak, trimmed
- 2 teaspoons ground cumin
- 190g (1 cup) couscous
- 250ml (1 cup) boiling water
- 150g (1 cup) frozen peas, thawed
- 60ml (1/4 cup) fresh orange juice
- 1 teaspoon honey
- 1 small red onion, thinly sliced
- 1/2 cup fresh mint leaves, torn
- 35g unsalted pistachio kernels, coarsely chopped
Method
- Step 1Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place tomato, cut-side up, on the tray. Spray with oil and season with pepper. Roast for 6 minutes or until soft.
- Step 2Meanwhile, sprinkle the steak with half the cumin. Heat a large non-stick frying pan over high heat. Spray with oil. Cook the steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2-3 minutes to rest.
- Step 3Place the couscous in a heatproof bowl. Pour over the water. Cover. Set aside for 3-4 minutes. Use a fork to separate grains.
- Step 4Cook the peas in a saucepan of boiling water for 1-2 minutes or until tender. Refresh under cold running water. Drain.
- Step 5Whisk the orange juice, honey and remaining cumin in a jug. Add the honey mixture, tomato, peas, onion and mint to the couscous. Toss to combine.
- Step 6Thinly slice the steak. Divide the couscous mixture among serving bowls. Top with the steak and pistachio.
- Diabetes friendly
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1605 kj
Energy
9g
Fat Total
2g
Saturated Fat
7g
Fibre
28g
Protein
44mg
Cholesterol
55.97mg
Sodium
7g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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