Moroccan Steak

Moroccan Steak

with Quick Lemon Couscous

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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.

Preparation Time30 minutes
Cooking difficultyLevel 1
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
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
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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!