Warm couscous, beef and avocado salad
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 to 6 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | Use quinoa instead of couscous, if preferred, following the cooking instructions on the pack. Alternatively, wrap the marinated beef and avocado in warm soft tortillas. |
| Prep Time: | 30 minutes |
Ingredients
- 400g free-range lean beef schnitzel
- olive oil
- black pepper, ground
- a pinch sea salt, plus extra to taste
- 240g regular or wholewheat couscous
- 375ml organic chicken stock
- 2 firm, ripe avocados
- coriander leaves, for garnishing (optional)
- gem lettuce leaves, for serving
- 6 garlic cloves, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Lightly brush the steak with olive oil then season with salt.
- In a frying pan, quickly sear the steak over a high heat until browned on both sides, but still rare inside.
- Wrap in tinfoil and keep warm.
- Stir the couscous into the boiling stock.
- To make the dressing, mix together 125ml of olive oil and the garlic.
- Turn off the heat, cover tightly and leave for 5 to 10 minutes for the liquid to be absorbed. Fluff up the couscous using a fork and then mix in a third of the dressing.
- Slice the avocados then mix with another third of the dressing.
- Thinly slice the steak and mix, together with any juices, with the remaining dressing.
- Turn out the hot, dressed couscous onto a platter. Spoon over the steak and avocado, then sprinkle with coriander leaves, if using.
- Check the seasoning then serve immediately alongside a few gem lettuce leaves.
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