- 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
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