Moroccan-style beef fillet with couscous
(at time of publication)
- 4 capsicums (about 300g), deseeded, halved lengthways
- 1 large red onion, cut in wedges
- 1 tablespoon olive oil
- 4 x 150g fillets lean beef
- 1 ½ tablespoons Moroccan seasoning
- 200g green beans, trimmed
- 1 cup (150g) wholemeal couscous
- ⅔ cup finely chopped fresh flat-leaf parsley
- lemon halves, to serve
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place capsicums and onion on tray. Drizzle with half the oil. Roast for 20 minutes or until vegetables are tender.
2 Sprinkle both sides of beef fillets with Moroccan seasoning. Heat remaining oil in a medium-sized frying pan set over a medium-high heat. Cook beef, turning once, for 2-3 minutes each side or until done to your liking. Cover to keep warm and set aside.
3 Bring a medium-sized saucepan of water to the boil. Immerse green beans to blanch for 2 minutes or until bright green and just tender. Drain and refresh beans in a large bowl of cold water. Drain again.
4 Meanwhile, place couscous in a heatproof bowl with 1 cup boiling water. Cover and leave to to stand for 5 minutes. Fluff couscous with a fork.
5 Stir roasted capsicums and onion into couscous with beans and parsley. Serve beef with couscous and lemon halves.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 6g
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