27/10/2016

Moroccan Spiced Beef with 3Veg Couscous

Both beef and vegetables in this recipe can be cooked on the barbecue and making the couscous could hardly be called cooking. It's a perfect meal for outdoor and indoor cooks.

I have to admit: by the time winter draws to close I am over this whole cooking thing. It's hot meals every single night. It's puddings, it's stodge and it’s endless hours in the kitchen.

Don’t get me wrong, I LOVE to eat, I am not over that at all. When it's cold outside that comfort food is a welcome ending to the day and so worth the effort but, when the sun is shining on fresh green shoots and vibrant colours, our kitchen window is not the best vantage point to enjoy Springtime.

Our barbecue on the other hand…..
We may live in a crappy old house but this view, even on a cloudy day, will never get old.


I don't use the “H” word very often but surely I’ve nailed it with this one?!
High in iron, selenium, vitamin A, vitamin B6, vitamin B12, vitamin C, zinc….. that's all healthy stuff, right?

But who cares?!
It's damn delicious and that's enough for me!


Moroccan Spiced Beef

Lamb or chicken are perfect alternatives
---Ingredients---

¼ teaspoon cumin
¼ teaspoon ground ginger
2 pinches salt
2 pinches pepper
1 pinch ground cinnamon
1 pinch cayenne powder
1 pinch ground coriander
1 pinch allspice
1 whole clove, ground or 1 pinch ground cloves
Olive oil
350g beef rump steak (or other BBQ suitable cut)
Moroccan spice premixed blends are readily available in shops and online.

---Method---

•Mix spices together, drizzle meat with olive oil and rub spice mix onto both sides of the steak.

•Grill or BBQ meat to your liking.

• Allow to rest before cutting the meat into thin slices.

Roasted 3Veg Couscous



---Ingredients---

400g pumpkin - any kind
200g broccoli
½ a capsicum
Olive oil
1 cup boiling water
1 cup couscous
½ teaspoon beef stock powder *optional

---Method---

•Roughly chop pumpkin into small chunks, broccoli into small florets and capsicum into two pieces.

•Toss vegetables in a light coating of olive oil and place in a baking tray, capsicum skin side up.

•Bake for 20 minutes or until pumpkin and broccoli are lightly browned and capsicum skin appears blistered. Dice capsicum (you can remove the skin if you prefer it off).

•Pour freshly boiled water into a large bowl, add 2 teaspoons olive oil and stock powder, then sprinkle couscous evenly into the bowl.

•Let couscous sit for 3 minutes before stirring with a fork. Stir in the vegetables and you’re done!

This recipe is completely adaptable to suit your own preferences or produce availability. 

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