COOKING COMPANION
MOROCCAN BEEF Moroccan-style dishes don’t need to be overly complex with a lengthy list of ingredients – this tasty beef dish takes just 15-20 minutes to cook, and is packed full of fragrant fl avours.
250ml vegetable stock 300g couscous 500g beef rump steak 75g dried apricots, sliced 80g sultanas
1 medium (170g) red onion, sliced thinly 3 tbsp fi nely chopped fresh mint leaves 2 tbsp fi nely chopped fresh dill 1 tbsp pine nuts 2 tsp cumin seeds 180ml oil-free French dressing
1 Bring the stock to the boil in a large pan, and remove from the heat. Add the couscous to the pan, cover, and stand for about 5 minutes or until all the stock is absorbed.
2 Meanwhile, cook the beef on a heated oiled grill plate (or a grill or barbecue) until browned on both sides and cooked as desired. Slice the beef thinly.
3 Fluff the couscous with a fork, and add the apricots, sultanas, onion and herbs. Mix gently.
4 Place the pine nuts and cumin in a dry small pan, and stir over a low heat until the seeds are just fragrant and the pine nuts are toasted. Combine the seeds and nuts with the dressing in a small bowl, and drizzle over the beef and couscous.
www.lakeland.co.uk TIME FOR TEA…
Mint tea is incredibly popular in Morocco: it’s served throughout the day as a social activity, and taking tea is an integral part of everyday life. This sweet, fragrant concoction is a great digestive after meals, so if you’re planning a Moroccan feast, why not take this tradition on board?
Add two teaspoons of a strong Chinese green tea (such as gunpowder tea) to a teapot with a strainer, with a few tablespoons of boiling water to soak the leaves very briefl y. Pour away the water. Next, add a few handfuls of fresh, washed spearmint leaves, along with 3-4 tablespoons of sugar (adjust
MOROCCAN SPICED ROASTED VEGETABLES WITH WATERCRESS, CHICKPEA AND RED ONION SALAD
The peppery fresh fl avour of watercress is a delicious complement to the spice of the vegetables in this recipe. Its vibrant colour livens up any dish.
to suit your taste – Moroccans enjoy their tea very sweet), and half a litre of boiling water. Steep for at least 5 minutes – more if you like it stronger – then stir gently and pour.
If you visit Morocco, you’ll see mint tea being poured from the pot into tiny glasses from a great height to create a little foam on top – it’s impressive to watch!
FOR THE ROASTED VEGETABLES: 350g caulifl ower 3 carrots, peeled 3 baby courgettes 2 leeks
VEGETARIAN Opti on
SERVES 6
SERVES 4
FOR THE SPICE MIX: 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp paprika 1 tsp coarse ground pepper 20g fresh mint, roughly chopped 20g fresh coriander, chopped 3 tbsp olive oil Finely grated zest and juice of 2 lemons
50 | THE WEST COUNTRY FOODLOVER
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