Couscous Tabouli And Beef Salad Recipe

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The Kitchen (The home of Delicious Arabic Food) invites you to try  Couscous tabouli and beef salad Recipe. Enjoy the Arabic cuisine and learn how to make Couscous tabouli and beef salad.

 Packed with healthy ingredients, this beef couscous salad makes a simple yet satisfying mid-week meal.

To Prep: 0:30 | To Cook: 0:10 | INGREDIENTS: 14 | DIFFICULTY: EASY | SERVINGS: 4


1 cup chicken stock
1 cup couscous
1 tablespoon olive oil
1/3 cup firmly-packed raisins
300g beef eye fillet
1 Lebanese cucumber, cut into 1cm pieces
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
420g can chickpeas, drained, rinsed
3 hard-boiled eggs, roughly chopped

Lemon yoghurt dressing

1/2 cup natural yoghurt
1 tablespoon lemon juice
1 tablespoon olive oil


Step 1
Make dressing: Combine ingredients in a bowl. Add 1 tablespoon of cold water. Stir until pouring consistency, adding more water if required. Season with salt and pepper.

Step 2
Bring stock to the boil in a saucepan over high heat. Place couscous in a large, heatproof bowl. Add 1 teaspoon of oil, raisins and stock. Cover and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to separate grains.

Step 3
Heat remaining oil in a large frying pan over high heat. Cook beef for 5 to 6 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 10 minutes to rest.

Step 4
Meanwhile, add cucumber, mint, parsley, pine nuts, chickpeas and egg to couscous. Thinly slice beef. Add to couscous mixture. Toss to combine. Spoon onto plates. Drizzle with dressing. Serve.

Super Food Ideas – November 2007 , Page 60
Recipe by Kathy Knudsen

Photography by John Paul Urizar

happy cooking.

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