- Flank steak
- 1/2 T Ras el Hanout
- vegetable bouillon
- 2 garlic cloves
- 2 spring onions
- 1 carrot
- 1 red pepper
- 3/4 C couscous
- 3 T chopped coriander/li>
- 2 handfuls baby spinach
- 1/2 lemon
Rub the steak with Ras el Hanout on both sides and let sit at room temperature for at least half an hour.
Bring 250 ml and the bouillon to boil in a small stock pot. Thinly slice the garlic, spring onions, carrot, and red pepper. When the broth boils, remove from heat and add the couscous; cover.
Heat frying pan with 1 T olive oil. Cook the garlic, carrot, onion, and pepper for 4-5 min.
Season the steak with salt and pepper. Heat another frying pan with 1 T olive oil. Sear steak on each side 2-3 min. until nicely colored. Remove from pan and set aside.
While the steak is searing, chop coriander, and add 3/4 of it to the vegetables. Remove from heat, add the baby spinach and 2 T olive oil. Fold together to wilt the spinach. When the couscous has soaked up all the water, fluff with fork and add to vegetables; mix thoroughly. Zest the lemon and add the zest with 1 T lemon juice to the couscous.
Slice steak thinly on the diagonal, and serve over the couscous/vegetable mix, garnished with the remainder of the coriander.