Moroccan Steak

Moroccan Steak

with Quick Lemon Couscous

Read more

We're so excited for this delicious steak dinner! Served with a veggie-packed couscous side dish, it'll be like taking a trip to Morocco without ever leaving your home.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

1 unit


1 unit

Red Bell Pepper

113 g

Baby Spinach

2 unit

Green Onions

7 g


1 unit


113 g



10 g


1 tbsp

Moroccan Spice Blend

1 unit

Vegetable Broth Concentrate

1 tsp

Cayenne Pepper

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories820 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate44 g
Sugar11 g
Dietary Fiber20 g
Protein65 g
Cholesterol114 mg
Sodium515 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Prep: Wash and dry all produce. Bring a kettle of water to a boil. Core, then thinly slice the red pepper. Slice the carrot into 1/4-inch rounds. Mince or grate the garlic. Roughly chop the cilantro and green onion. Zest, then juice the lemons.


Combine the couscous and broth concentrate in a large bowl. Stir in 3/4 cups boiling water (double for 4 people.) Cover with a lid and let stand for 5 min.


Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the red pepper and carrot. Cook until tender-crisp, 4-5 min. Add the garlic and half the green onion. Cook until fragrant, 1 min. Toss in the spinach and cook until wilted, 1-2 min. Transfer the veggies to bowl with the couscous. Cover to keep warm.


Cook the steak: Turn the pan up to medium-high heat. Season the steak with 1 tbsp spice blend (double for 4 people), salt and pepper. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 4-7 min per side. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)


Mix the couscous: Stir the veggies into the couscous along with a drizzle of oil, lemon zest and half the lemon juice. (TIP: Add more lemon juice, 1 tsp at a time, if you prefer a tangy-er salad!) Season with salt and pepper.


Finish and serve: Slice the steak against the grain. Serve alongside couscous. Sprinkle with cilantro and remaining green onion. Enjoy!