Moroccan Steak
with Quick Lemon Couscous
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Steak de bœuf
1 pièce(s)
Carotte
1 pièce(s)
Poivron rouge
113 g
Bébés épinards
2 pièce(s)
Oignons verts
7 g
Coriandre
1 pièce(s)
Citron
113 g
Couscous
(Contient Blé)
10 g
Ail
1 cs
Mélange d’épices marocain
1 pièce(s)
Concentré de bouillon de légumes
1 cc
Poivre de cayenne
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!