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!
Serving guide
Choose your portion size.
PREP THE VEG
Rinse the Beetroot, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut 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.
PREP THE VEG
Rinse the Beetroot, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut 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.
PREP THE VEG
Rinse the Beetroot, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut 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.
PREP THE VEG
Rinse the Beetroot, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R237.47
for 4 servings · R59.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
Shopping
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Frequently Asked Questions
What is the preparation time for Couscous Veg Salad & Beef Sirloin?
The preparation time for Couscous Veg Salad & Beef Sirloin with green beans is between 25 and 40 minutes.
What is the total time required to make Couscous Veg Salad & Beef Sirloin with green beans?
The total time required to make Couscous Veg Salad & Beef Sirloin with green beans is between 45 and 60 minutes.
How many servings does Couscous Veg Salad & Beef Sirloin provide?
4 servings
What are the main ingredients in Couscous Veg Salad & Beef Sirloin?
Beef, Beef Sirloin, Beetroot, Couscous, Green Beans, Green Leaves, Lemon Juice, Onion
What is the nutritional information of Couscous Veg Salad & Beef Sirloin?
Calories: 705, Carbs: 68 grams, Fat: grams, Protein: 49.5 grams, Sugar: 12.4 grams, Salt: 331 grams
How do I prepare Couscous Veg Salad & Beef Sirloin?
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). PREP THE VEG: Rinse the beetroot, the green leaves, and the green beans. Trim and peel (optional) the rinsed beetroot and cut 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. 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. SET THE TABLE: Serve up the loaded couscous salad and lay the sirloin slices alongside. Drizzle the pan juices over the meat. 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. 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. 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.
What should be prepared from my kitchen to make Couscous Veg Salad & Beef Sirloin?
Beef, Beef Sirloin, Beetroot, Couscous, Green Beans, Green Leaves, Lemon Juice, Onion
How many calories does Couscous Veg Salad & Beef Sirloin have?
705 calories
How much fat content does Couscous Veg Salad & Beef Sirloin have?
grams