
Preparation time: |
5 mins |
Cooking time: |
10 mins |
Serves: |
4 - 6 |
Ingredients
- 500g quick cook beef strips
- 1 cup roasted red onion
- ¼ cup rice bran oil
- 2 tablespoons of Ras el Hanout*
- ½ preserved lemon sliced
- 3 tablespoons of pistachio nuts
- 3 tablespoons of cranberries
- 3 cups of cooked large pearl cous cous
- 2 cups of baby spinach
- 2 star anise
- ¼ cup Beerenberg Taka Tala Chutney
- 2 cups of sliced cooked roasted heirloom carrots
- herbs to serve – flat leaf parsley, coriander, mint
Method:
In a mixing bowl place beef strips, roasted red onion, Beerenberg Taka Tala Chutney and Ras el Hanout. Mix until meat is thoroughly covered.
Heat oil in a heavy based pan. Quickly fry off beef strips until cooked through - approximately 5 minutes. Remove beef and fry off cous cous in pan juices with the star anise. Place cous cous and all remaining ingredients in a large mixing bowl and combine. Top with beef strips and herbs.
*Ras el Hanout is a Moroccan spice blend