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Recipe

Steak with eggplant, couscous and cumin yoghurt

May 30, 2012 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Steak with eggplant, couscous and cumin yoghurt
  • 1 lemon, juiced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon allspice
  • 400 gram lean rump steak, trimmed
  • 1 cup couscous
  • 1 cup boiling water
  • 1/3 cup chopped mint leaves
  • 1/3 cup chopped parsley
  • 2 green onions, thinly sliced
  • 2 teaspoon finely grated lemon zest
  • 1 small eggplant, sliced
Cumin yoghurt
  • 1/2 cup low-fat plain yoghurt
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, crushed
  • 1/3 cup chopped mint

Method

Steak with eggplant, couscous and cumin yoghurt
  • 1
    In a bowl, combine 1 tablespoon lemon juice and spices. Add steak, tossing to coat. Set aside for 15 minutes.
  • 2
    Combine couscous and water in a bowl. Cover and set aside for 5 minutes until liquid is absorbed. Fluff with a fork. Stir herbs, onion, zest and remaining juice through. Season to taste.
  • 3
    Heat a char-grill on high. Spray eggplant with oil. Grill for 2-3 minutes, each side, until tender. Cook steak for 3-4 minutes each side, until cooked to taste. Rest, covered, for 5 minutes.
  • 4
    To make cumin yoghurt, combine all ingredients in a bowl. Season to taste.
  • 5
    Slice steak and serve on a bed of couscous with eggplant and a dollop of cumin yoghurt.

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