Steak & cous cous salad

Steak and cous cous salad

Slices of prime beef and fresh, crunchy veg on a bed of fluffy grains.

By , 21 September 2015

Be the first to rate this recipe

Steak and cous cous salad
  • 20 Mins
  • Serves: 4
  • Price: £1.50 per serving
Nutritional Info
Each 360g serving contains
  • Energy

    1854KJ

    443KCAL

    22%
  • Fat

    13.7g

    med

    20%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    15.5g

    low

    17%
  • Salt

    0.04g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
Ingredients
  • 300g cous cous
  • 200g green beans, trimmed and halved
  • 1 yellow pepper, de-seeded and sliced
  • 100g dried apricots, roughly chopped
  • 50g flaked almonds
  • 255g Butcher's Selection Prime Beef Rump Steak
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey
Method
  • Put the cous cous in a pan and cover with 350ml boiling water. Stir once and bring back to the boil. Take off the heat, cover and leave for 5 minutes, to allow the grains to swell up.

  • Meanwhile, put the beans in a pan of boiling water and simmer for 4-5 minutes, or until tender. Drain.

  • Fluff the cous cous with a fork. Mix with the beans, pepper, apricots and nuts.

  • Pre-heat the grill. Brush the steak with some oil. Grill for 6 minutes for rare, or 8 minutes for medium, turning over halfway through cooking. Rest for 5 minutes, then slice.

  • Whisk the remaining oil with the vinegar and honey. Mix through the cous cous and vegetables, then serve with slices of steak on top.