Couscous Salad with Rare Beef and Herb

Cook time 18 minutes
Servings 4


2 cups couscous
2 cups chicken stock
½ cup sultanas
3 x 150g beef fillet steaks
¼ cup mint leaves
¼ cup dill,roughly chopped
¼ cup flat leaf parsley
¼ cup basil leaves
1 green chilli, sliced finely
½ cup cashews
2 small zucchini, cut into thin match sticks
¼ cup olive oil
¼ cup white wine vinegar
Salt and pepper

Couscous Salad with Rare Beef and Herb


Place chicken stock into a saucepan and bring to the boil. Meanwhile place couscous and sultanas into a large bowl. Pour chicken stock over couscous and cover with cling wrap and set aside for five minutes. Remove cling wrap and using a fork, fluff couscous.

Cook beef fillets on a very hot griddle pan, for about two minutes on each side. Remove steaks and place onto a tray and cover for five minutes allowing meat to rest. Add to couscous, mint, dill, parsley, basil, chilli, cashews and zucchini. Gently mix together.

In a small bowl mix together oil and vinegar until well combined. Add salt and pepper to taste. Pour half the dressing into couscous and mix. Place couscous into a large serving dish. Lay sliced beef over the top and finish with remaining dressing. Season to taste.