Fluffy couscous is loaded with the deliciousness of an oven roasted onion & beetroot medley, charred green beans and green leaves. This foundation of flavour is topped with juicy sirloin slices!
Couscous Veg Salad & Beef Sirloin
Couscous Veg Salad & Beef Sirloin
with green beans
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beetroot
- Free-Range Beef Sirloin
- Green Beans
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Wholewheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
PREP THE VEG
Rinse the beetroot, the onion, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut it into bite-sized chunks. Peel ½ the onion and cut into wedges. Trim and halve the rinsed green beans. Roughly shred the rinsed leaves. Set all aside.
CAN’T BEET THIS ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting constantly). Remove from the pan, season and cover.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
LOADED WITH FLAVOUR
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the charred beans, the roast onion and beetroot, and the cooked couscous. Set aside.
SET THE TABLE
Serve up the loaded couscous salad and lay the sirloin slices alongside. Drizzle the pan juices over the meat.
Beetroot - 200g
Onion - 1
Green Leaves - 20g
Green Beans - 80g
Wholewheat Couscous - 75ml
Free-range Beef Sirloin - 160g
Lemon Juice - 15ml
PREP THE VEG
Rinse the beetroot, the onion, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut it into bite-sized chunks. Peel the onion and cut into wedges. Trim and halve the rinsed green beans. Roughly shred the rinsed leaves. Set all aside.
CAN’T BEET THIS ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). Remove from the pan, season and cover.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
LOADED WITH FLAVOUR
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the charred beans, the roast onion and beetroot, and the cooked couscous. Set aside.
SET THE TABLE
Serve up the loaded couscous salad and lay the sirloin slices alongside. Drizzle the pan juices over the meat.
Beetroot - 400g
Onion - 1
Green Leaves - 40g
Green Beans - 160g
Wholewheat Couscous - 150ml
Free-range Beef Sirloin - 320g
Lemon Juice - 30ml
PREP THE VEG
Rinse the beetroot, the onions, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut it into bite-sized chunks. Peel 1½ onions and cut into wedges. Trim and halve the rinsed green beans. Roughly shred the rinsed leaves. Set all aside.
CAN’T BEET THIS ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). Remove from the pan, season and cover.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
LOADED WITH FLAVOUR
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the charred beans, the roast onion and beetroot, and the cooked couscous. Set aside.
SET THE TABLE
Serve up the loaded couscous salad and lay the sirloin slices alongside. Drizzle the pan juices over the meat.
Beetroot - 600g
Onions - 2
Green Leaves - 60g
Green Beans - 240g
Wholewheat Couscous - 225ml
Free-range Beef Sirloin - 480g
Lemon Juice - 45ml
PREP THE VEG
Rinse the beetroot, the onions, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut it into bite-sized chunks. Peel the onions and cut into wedges. Trim and halve the rinsed green beans. Roughly shred the rinsed leaves. Set all aside.
CAN’T BEET THIS ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting constantly). Remove from the pan, season and cover.
BUTTER-BASTED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
LOADED WITH FLAVOUR
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the charred beans, the roast onion and beetroot, and the cooked couscous. Set aside.
SET THE TABLE
Serve up the loaded couscous salad and lay the sirloin slices alongside. Drizzle the pan juices over the meat.
Beetroot - 800g
Onions - 2
Green Leaves - 80g
Green Beans - 320g
Wholewheat Couscous - 300ml
Free-range Beef Sirloin - 640g
Lemon Juice - 60ml
Woolies Products in this dish
