Warm couscous, beef and avocado salad

Warm couscous, beef and avocado salad

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly
  • 30 minutes
  • 15 minutes
  • Morgenhof Merlot 2005
  • Buy Ingredients Here


  • 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

Cooking Instructions

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

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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