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
Directions
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
