- 300g mini peppers or 2 regular peppers, halved or sliced
- 1 large red onion, cut into wedges
- 1tbsp olive oil
- 4 x 140g lean beef fillets or 1 x 560g thick lean rump steak
- 4tsp ras el hanout spice mix
- 200g green beans, trimmed
- 150g wholewheat couscous
- 1 garlic clove, crushed
- Juice ½ lemon, plus lemon halves to serve
- 1tsp reduced-salt vegetable stock powder
- 25g bunch fresh flatleaf parsley, finely chopped
- Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with baking paper. Put the peppers and onion in the tray and drizzle with half the oil, then roast for about 30 min until tender.
- When the veg is half cooked, sprinkle both sides of the beef with the ras el hanout. Heat the remaining oil in a medium frying pan over a medium-high heat. Cook the beef for 2–3 min on each side for medium, or until done to your liking. Cover and set aside to rest.
- Bring a medium pan of water to the boil, then add the green beans and blanch for 2 min or until bright green and just tender. Drain, refresh in a large bowl of cold water, then drain again.
- Put the couscous, garlic and lemon juice in a large heatproof bowl. Dissolve the stock powder in 250ml boiling water, then pour over the couscous and stir well. Cover and stand for 5 min, then fluff with a fork. Stir through the roasted peppers and onion with the beans and parsley.
- Slice the beef, then serve with the couscous and the lemon halves for squeezing over.
Nutrition per serving
Read more on how we calculate nutrition.
417 37.9g 13.2g 4.7g 8g 9.7g 0.7g 73mg 36.9g 6.2mg