Serves 4 Preparation time 10 minutes Cooking time 10 minutes
500 g beef steak (sirloin) 200 g couscous 1/4 cucumber 1 garlic clove 125 g mixed lettuce leaves 25 g fresh coriander 200ml plain yoghurt 110 g pomegranate seeds 1 chicken stock cube 1 tsp dried oregano 1 tsp thyme 2 tbsp olive oil 1 tbsp lemon juice
Method
1. Start by making the marinade. In a bowl mix together 1 tbsp of olive oil, ½ crushed garlic clove, the thyme and oregano and ¼ quarter of a tsp of salt. Remove any fat from the steak and add, leave for 5 minutes. 2. Make the couscous. In a large bowl dissolve the stock cube in 350ml of boiling water, add the couscous and mix together. Cover and leave for 8 minutes then fluff up using a fork. 3. Dice a ¼ of the cucumber and set aside. 4. Heat a large frying pan and when it is hot add the beef, turn the heat down to medium and fry for 3 minutes on each side. Brush with the marinade. Remove the beef from the pan and set aside covered for a couple of minutes. If you like it well done then fry for 2 more minutes. Remove the beef from the pan and set aside for a couple of minutes. 5. While the beef is cooking make the yoghurt sauce. Blend together 1 tbsp lemon juice, 2 tbsp of coriander leaves,1 garlic clove and 200ml of yoghurt. Season to taste. 6. To finish the couscous, add the chopped cucumber, the pomegranate seeds and 2 tbsp of olive oil. Chop a tbsp of the remaining coriander and add. Mix together well and season to taste. 7. Slice the beef into thin slices and serve on top of the couscous with the mixed salad leaves and a drizzle of the coriander sauce.
Calories 595 per serving
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