Beef & barley couscous salad

Beef & barley couscous salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Use regular couscous or bulghur wheat if you can’t find the slightly coarser barley couscous, which is great in salads.

Ingredients

Quantity Ingredient
500g piece sirloin or fillet steak

Marinade

Quantity Ingredient
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
2 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil, plus extra for frying (optional)
sea salt
freshly ground black pepper

Barley couscous salad

Quantity Ingredient
250g barley couscous or regular couscous or bulghur wheat
1 baby cos lettuce, finely chopped
1 small handful flat-leaf parsley, finely chopped
1 small handful fresh coriander, finely chopped
1 small handful rocket
1 small red onion, thinly sliced
sea salt
freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 lemon, juiced

Method

  1. Put the cumin, paprika, coriander, garlic and olive oil in a large bowl and mix well. Season generously with salt and pepper, then add the beef steaks and rub with the marinade until well coated. Cover with cling film and refrigerate for at least 30 minutes.
  2. To make the barley couscous salad, place the barley couscous in a large bowl and pour over boiling water, enough to just cover the couscous. Leave to stand for 30 minutes, or until couscous has absorbed all the water, then fluff up the couscous with a spoon to break up any lumps. Add the chopped lettuce, parsley, coriander, rocket and onion and combine well. Season generously with salt and pepper, then add the olive oil and lemon juice and combine the mixture again.
  3. Remove the marinated beef from the refrigerator and lift the beef out of the marinade. Pan fry the beef in a little olive oil, or grill on a barbecue or cast iron griddle pan over a medium heat for about 5 minutes each side for mediumrare. Add the garlic from the marinade halfway through cooking. Transfer the beef to a wooden board and rest for 10 minutes before slicing.
  4. Place the barley couscous salad on a serving platter and top with the sliced beef and garlic.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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