Moroccan beef with couscous
40 minutes
Beef is an iron-rich protein source; it also supplies many of the B vitamins as well as zinc. Served in small quantities, with vegetables and grains, lean beef makes a healthy and flavoursome meal.
Janet Mitchell
4 people made this
Ingredients
Serves: 4
- 500g lean beef strips
- 1 tablespoon vegetable oil
- 1 clove garlic, crushed
- Moroccan Couscous
- 1 medium onion, chopped
- 1/3 cup slivered almonds
- 1/2 cup sultanas
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon sugar
- 1 can (400g) no-added-salt chopped tomatoes
- 60g spinach or silverbeet, shredded
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Combine the beef, 2 teaspoons of the oil and the garlic in a small bowl. Heat a wok or a heavy nonstick frying pan over high heat. Add the beef strips in small batches and stir-fry for 1 to 2 minutes. Remove each batch when cooked and allow the pan to reheat before frying the next batch.
- Meanwhile, prepare the Moroccan Couscous as directed, but omit the chickpeas and raisins.
- Heat the remaining oil in the pan. Add the onion, almonds and sultanas and fry for 1 minute, then return the beef strips.
- Add the turmeric, cumin, sugar, tomatoes and spinach. Toss to heat through, about 1 to 2 minutes. Serve with the couscous.
Did you know?
Beef is a very good source of potassium, with 100g providing more than one small banana.
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