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.


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

230 g

Red Bell Pepper

170 g


10 g


2 unit

Green Onions

1 unit


½ cup



1 unit

Vegetable Broth Concentrate

113 g

Baby Spinach

1 tbsp

Moroccan Spice Blend

10 g


Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.)


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.


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.**)


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.