• Moroccan Beef And Chickpea Couscous
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Moroccan Beef And Chickpea Couscous

Moroccan Beef And Chickpea Couscous

  1. 0 Salt & Pepper - PANTRY ITEM
  2. 0 Each Red Onions
  3. 5 g Parsley
  4. 1 tsp Moroccan Spices
  5. 5 g Mint
  6. 2 tbsp Greek Yoghurt - PANTRY ITEM
  7. 150 g Grass Fed Beef Rump
  8. 1 Clove Garlic
  9. 1 tbsp Flaked Almonds
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 tbsp Currants
  12. 1 cup Couscous
  13. 100 g Chickpeas
  14. 1 Each Carrots
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 10 g Parsley
  4. 2 tsp Moroccan Spices
  5. 10 g Mint
  6. 3 tbsp Greek Yoghurt - PANTRY ITEM
  7. 300 g Grass Fed Beef Rump
  8. 1 Clove Garlic
  9. 2 tbsp Flaked Almonds
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 tbsp Currants
  12. 1 cup Couscous
  13. 200 g Chickpeas
  14. 1 Each Carrots
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 15 g Parsley
  4. 3 tsp Moroccan Spices
  5. 15 g Mint
  6. 5 tbsp Greek Yoghurt - PANTRY ITEM
  7. 450 g Grass Fed Beef Rump
  8. 2 Clove Garlic
  9. 3 tbsp Flaked Almonds
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 tbsp Currants
  12. 2 cup Couscous
  13. 300 g Chickpeas
  14. 2 Each Carrots
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 20 g Parsley
  4. 4 tsp Moroccan Spices
  5. 20 g Mint
  6. 6 tbsp Greek Yoghurt - PANTRY ITEM
  7. 600 g Grass Fed Beef Rump
  8. 2 Clove Garlic
  9. 4 tbsp Flaked Almonds
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 4 tbsp Currants
  12. 2 cup Couscous
  13. 400 g Chickpeas
  14. 2 Each Carrots
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Onions
  3. 30 g Parsley
  4. 6 tsp Moroccan Spices
  5. 30 g Mint
  6. 9 tbsp Greek Yoghurt - PANTRY ITEM
  7. 900 g Grass Fed Beef Rump
  8. 3 Clove Garlic
  9. 6 tbsp Flaked Almonds
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 6 tbsp Currants
  12. 3 cup Couscous
  13. 600 g Chickpeas
  14. 3 Each Carrots

Prep:

  1. Wash and chop parsley.
  2. Wash and coarsely chop mint leaves.
  3. Peel and mince garlic.
  4. Peel and grate carrots.
  5. Drain and rinse chickpeas.
  6. Peel and finely chop onions.

Method:

  1. To make tzatziki, mix yoghurt with as much or as little garlic as you like and a small pinch of mint. Season well with salt and pepper.
  2. Heat a large frying pan over a high heat. Add beef and cook for about 3 or 4 minutes on each side, or until lightly browned. Remove and cover to keep warm.
  3. Thinly slice beef. Stir almonds into couscous. Divide among serving plates. Top with beef strips and a dollop of tzatziki. Garnish with fresh mint.
  4. Toss beef with morrocon spice and oil in a large bowl.
  5. To make chickpea couscous, measure boiling water (1. 5 water to 1 couscous) in saucepan on a low heat. Add currants and stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl. Stir in carrots, onions, chickpeas and parsley. Season with salt and pepper. Cover to keep warm.
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