Recipe

Moroccan beef with citrus couscous

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

Apr 30, 1975 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Moroccan beef
  • 2 clove garlic, crushed
  • 1 teaspoon ground ginger
  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • 500 gram piece beef butt fillet
  • 1 tablespoon harissa
  • 1 cup (250ml) beef stock
  • 200 gram seeded green olives, crushed slightly
  • 1/2 cup coarsely chopped fresh coriander
Citrus couscous
  • 2 oranges (480g)
  • 1 cup (250ml) water
  • 1 cup (250ml) orange juice
  • 2 cup (400g) couscous
  • 1/4 cup (35g) toasted slivered almonds
  • 1 tablespoon thinly sliced preserved lemon
  • 1 red onion (100g), sliced thinly
  • 500 gram red radishes, trimmed, sliced thinly

Method

Moroccan beef with citrus couscous
  • 1
    Combine garlic and spices in medium bowl; reserve about a third of the spice mixture. Add fillet to bowl with remaining two-thirds of the spice mixture; toss to coat fillet all over. Cook fillet on heated oiled grill plate (or grill or barbecue) until charred lightly both sides and cooked as desired. Cover; stand 10 minutes.
  • 2
    使柑橘蒸粗麦粉。去除皮肤和白髓from oranges; cut in half, slice thinly. Place the water and juice in medium saucepan; bring to a boil. Remove from heat; stir in couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add orange and remaining ingredients; toss gently to combine.
  • 3
    Meanwhile, cook harissa and remaining spice mixture in dry heated small non-stick frying pan until fragrant. Add stock; bring to a boil. Reduce heat; simmer, uncovered, about 3 minutes or until harissa dressing reduces by half. Remove from heat; stir in olives and coriander.
  • 4
    Serve sliced fillet on citrus couscous, drizzle with warm harissa dressing.

Notes

Preserved lemons, a prominent ingredient in North African cooking, are lemons which have been bottled in salt and oil for several months; their flavour is subtle and perfumed. Rinse the lemons well then remove and discard flesh, using the rind only. Butt fillet is fillet from the rump; rump steak can be substituted here.

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