You’ll understand what it means to take your palate on a culinary adventure after tasting this sensational salad, Chef! Couscous is elevated with cooling cucumber, fresh mint, tangy tomato, crispy apple, & creamy feta, topped with butter-basted steak slices, and drizzled with balsamic vinegar and garnished with pomegranate gems.
Merry Minted Beef & Couscous
Merry Minted Beef & Couscous
with balsamic vinegar & pomegranate gems
Hands on Time: 20 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apple
- Apples
- Balsamic Vinegar
- Beef
- Couscous
- Cucumber
- Danish-style Feta
- Dried Pomegranate Gems
- Free-Range Beef Rump
- Fresh Mint
- NOMU One For All Rub
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
STEAMED 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.
BUTTERY STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped Cucumber, the diced tomato, and ½ the chopped mint to the fluffy Couscous.
MOUTHWATERING MEAL
Make a bed of the loaded Couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.
STEAMED 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.
BUTTERY STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped Cucumber, the diced tomato, and ½ the chopped mint to the fluffy Couscous.
MOUTHWATERING MEAL
Make a bed of the loaded Couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.
STEAMED 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.
BUTTERY STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped Cucumber, the diced tomato, and ½ the chopped mint to the fluffy Couscous.
MOUTHWATERING MEAL
Make a bed of the loaded Couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.
STEAMED 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.
BUTTERY STEAK
Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped Cucumber, the diced tomato, and ½ the chopped mint to the fluffy Couscous.
MOUTHWATERING MEAL
Make a bed of the loaded Couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.
Frequently Asked Questions
What is the preparation time for Merry Minted Beef & Couscous?
The preparation time for Merry Minted Beef & Couscous with balsamic vinegar & pomegranate gems is between 20 and 20 minutes.
What is the total time required to make Merry Minted Beef & Couscous with balsamic vinegar & pomegranate gems?
The total time required to make Merry Minted Beef & Couscous with balsamic vinegar & pomegranate gems is between 20 and 25 minutes.
How many servings does Merry Minted Beef & Couscous provide?
4 servings
What are the main ingredients in Merry Minted Beef & Couscous?
Apple, Apples, Balsamic Vinegar, Beef, Couscous, Cucumber, Danish-style Feta, Dried Pomegranate Gems, Free-Range Beef Rump, Fresh Mint, NOMU One For All Rub, Tomato, Tomatoes
What is the nutritional information of Merry Minted Beef & Couscous?
Calories: 899, Carbs: 93 grams, Fat: grams, Protein: 54.8 grams, Sugar: 1 grams, Salt: 588 grams
How do I prepare Merry Minted Beef & Couscous?
MOUTHWATERING MEAL: Make a bed of the loaded couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint. LOAD WITH FLAVOUR: Add the drained feta, the sliced apple, the chopped cucumber, the diced tomato, and ½ the chopped mint to the fluffy couscous. BUTTERY STEAK: Place a pan over 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. STEAMED 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.
What should be prepared from my kitchen to make Merry Minted Beef & Couscous?
Apple, Apples, Balsamic Vinegar, Beef, Couscous, Cucumber, Danish-style Feta, Dried Pomegranate Gems, Free-Range Beef Rump, Fresh Mint, NOMU One For All Rub, Tomato, Tomatoes
How many calories does Merry Minted Beef & Couscous have?
899 calories
How much fat content does Merry Minted Beef & Couscous have?
grams
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