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Warm couscous, beef and avocado salad

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

400 g free-range lean beef schnitzel
Olive oil, for brushing
Sea salt and freshly ground black pepper
240 g regular or whole-wheat couscous
1½ cups organic-chicken stock
2 firm ripe avocados
Coriander leaves, for garnishing (optional)
Gem lettuce leaves, for serving

For the dressing, mix together

½ cup olive oil
1 clove garlic, crushed

Method

Lightly brush the steak with oil then season with salt. In a frying pan, quickly sear the steak over a high heat until browned on both sides, but still rare inside.

Wrap in tinfoil and keep warm. Stir the couscous into the boiling stock.

Turn off the heat, cover tightly and leave for 5 to 10 minutes for the liquid to be absorbed. Fluff up using a fork then mix in a third of the dressing.

Slice the avocados then mix with another third of the dressing. Thinly slice the steak and mix, together with any juices, with the remaining dressing.

Turn the hot, dressed couscous onto a platter. Spoon over the steak and avocado, then sprinkle with coriander leaves, if using.

Check seasoning then serve immediately alongside a few gem lettuce leaves.

Cook’s tips: Use quinoa instead of couscous, if preferred, following the cooking instructions on the pack. Alternatively, wrap the marinated beef and avocado in warm soft tortillas.

Per serving: 2077.1kJ, 16.8g protein, 38.2g fat, 22.3g carbs

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Warm couscous, beef and avocado salad

Ingredients

Method