Chermoula Beef With Minted Couscous

By author photo Jenny Craig Team

meal-ideas · 10 Oct 18

Serves 4 Prep time: 10 minutes + 20 minutes marinating Cooking time: 8 minutes

Grocery count (per serve): 3 Meat serves, 1 Grain serve, ¼ Fruit serve, 1 Fat serve

Beef & Cous Cous Ingredients:

  • 4 x 90g lean steaks
  • Spay oil
  • 1 cup couscous
  • 1 tbsp lemon zest
  • ¼ cup dried apricots, chopped
  • ¼ cup mint leaves
  • 100g rocket
  • 20 pistachio nuts, roughly chopped
  • Juice of 1 lemon

Marinade Ingredients:

  • ⅓ cup fresh coriander leaves, chopped
  • 3 tbsp parsley, chopped
  • 3 small red chillies, deseeded and chopped
  • 3 cloves garlic
  • 3 tsp cumin, ground
  • 2 tsp sweet paprika
  • ¼ tsp cracked black pepper
  • 2 tbsps preserved lemon rind only, chopped
  • 2 tsp olive oil
  • Juice of 1 lemon


1. Place all marinade ingredients in a food processor and blend to a paste.

2. Marinate the steaks in the paste for at least 20 minutes. Lightly coat a grill pan or skillet with spray oil and heat until very hot. Grill the steaks for 3-4 minutes on each side, or until done to your liking. Set aside, cover loosely with foil and rest for 5-7 minutes.

3. While the steaks are cooking, place the couscous in a large bowl and pour over 1½ cups of boiling water. Cover with cling wrap and allow to stand for 5 minutes. Use a fork to fluff the couscous, then add the remaining ingredients plus the reserved lemon juice and toss to combine. Serve immediately. Enjoy!

Nutrition tip

Good source of iron and zinc.

Kid’s tip

If preferred, leave out the chilli and lemon rind.

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