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Moroccan Steak

Moroccan Steak

with Quick-Pickled Lemon and 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.

Allergens:Wheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

230 g

Red Bell Pepper

170 g

Carrot

10 g

Cilantro

2 unit

Green Onions

1 unit

Lemon

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

113 g

Baby Spinach

1 tbsp

Moroccan Spice Blend

10 g

Garlic

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate44 g
Sugar11 g
Dietary Fiber20 g
Protein65 g
Cholesterol114 mg
Sodium515 mg
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Bring a kettle of water to a boil. Core, then thinly slice the bell pepper(s). Cut the carrot(s) into 1/4-inch rounds. Mince or grate the garlic. Roughly chop the cilantro. Thinly slice the green onions.

2

Cut the lemon in half, lengthwise. Cut one lemon half (both halves for 4 ppl) into 1/8-inch slices. Heat a small non-stick pan over medium-high heat. Add the lemon slices, 1 cup water (double for 4 ppl), 2 tsp sugar (double for 4 ppl) and 1/4 tsp salt (double for 4 ppl). Cover with a lid. Cook until the lemon rinds are soft and almost no liquid remains, 18-20 min.

3

Meanwhile, in a large bowl, combine the couscous, broth concentrate(s), 1/4 tsp spice blend (double for 4 people) and 3/4 cup boiling water (double for 4 people). Cover with a lid and let stand for 5 min. (TIP: You can also boil 3/4 cup water in a small pot if you don't have a kettle.)

4

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the peppers and carrots. Cook until the veggies are tender-crisp, 4-5 min. Add the garlic and green onions. Stir for 1 min. Add the spinach and cook until wilted, 1-2 min. Transfer the veggies to the same bowl with the couscous. Cover to keep warm.

5

Sprinkle the steak(s) with the remaining spice blend. Season with salt and pepper. Increase the heat to medium-high. Add a drizzle of oil, then the steak. Pan-fry until the steak is cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**)

6

Finely chop 1 tbsp pickled lemons (double for 4 ppl) and stir into the couscous. (Taste, then add more if you'd like.) Thinly slice the steak. Serve alongside the couscous. Sprinkle with the cilantro.