Recipe

Middle Eastern Beef with Carrot Couscous

Every Week We Deliver Everything You Need To Cook Amazing Meals

Middle Eastern Beef with Carrot Couscous

A warming origanum butter and garlic sirloin steak with a quick and easy feta and roasted paprika chickpea and tomato couscous with sweet fresh and crisp carrots.




Ingredients to serve 2

  • 2 x Sirloin Steaks
  • 5g x Origanum - chopped
  • 10g x Crushed Garlic
  • 5g x Paprika
  • 100g x Couscous
  • 1 sachet x Vegetable Stock
  • 100g x Cherry Tomatoes
  • ½ tin x Chickpeas - drained and rinsed
  • 1 x Carrot - julienne or grated
  • 60g x Feta - gently crumbled
  • 1 cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Sirloin Steaks
  • 10g x Origanum - chopped
  • 20g x Crushed Garlic
  • 10g x Paprika
  • 200g x Couscous
  • 2 sachets x Vegetable Stock
  • 200g x Cherry Tomatoes
  • 1 tin x Chickpeas - drained and rinsed
  • 2 x Carrot - julienne or grated
  • 120g x Feta - gently crumbled
  • 2 cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a kettle to the boil for use in Step 1.

Washing Instruction

Wash your hands, carrots and cherry tomatoes well. Rinse your origanum thoroughly and drain on paper towel.

Gino's Tip

Butter basting your meat is the perfect way to infuse flavour as fats and oils are the only means to impart flavour. You're not just getting flavour from your infusions but also the caramelisation of your milk solids from your butter.

Step 1 - Blushed Tomato and Chickpea Couscous

Scatter your cherry tomatoes and chickpeas onto an oven tray, sprinkle over your paprika, drizzle with olive oil, and season with salt and pepper. Pop into the oven for 6-8 minutes until blistered and soft. While your cherry tomatoes are roasting, place your couscous, boiling water, and vegetable stock (mixing them well) into a medium mixing bowl, cover with cling film, and set aside. The couscous will cook to perfection in about 7-8 minutes. Once your couscous is done, fluff and loosen the grains with a fork and set aside until your cherry tomatoes and chickpeas are cooked. Once done toss your couscous, chickpeas, cherry tomatoes, julienne/grated carrots, and crumbled feta together and season to taste with salt and pepper. Reserve to serve.

Step 2 - Herby Beef

Season your sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil, and once your pan is hot but not smoking, fry your sirloin steaks for 2-3 minutes on each side or cooked to your desired doneness, whether this is more or less time than indicated. Remove your pan from the heat and add your butter, chopped origanum and crushed garlic, once your butter has melted; baste your steaks with your butter.

To Serve

Place your blushed tomato and chickpea couscous as your base and top with your herby sirloin steak.