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Couscous salad with Moroccan Beef

Updated: Jun 12

Serves: 4

Time to make: 15minutes


  • 400g lean beef stir-fry strips (or use beef and cut it into strips)

  • 2 tsp Moroccan seasoning

  • 1 C wholemeal couscous

  • 1 C Mitchell's Bone Broth, heated

  • ½ Lemon, zest and juice of ½

  • ½ medium red onion, diced

  • 6 cups rocket

  • 1 medium carrot, grated

  • 1 C store-bought roasted red capsicum, drained, thinly sliced (optional)

  • ½ cup tzatziki or yoghurt and cucumber dip


  1. Coat beef strips in seasoning. Heat a barbecue hotplate or non-stick frying pan to a medium-high heat and spray with olive oil. Cook beef in batches for 2-5 minutes or until browned.

  2. Meanwhile, prepare couscous according to packet directions, using hot stock in place of water. Fluff the grains with a fork. Add lemon zest, juice and diced red onion to couscous. Toss gently to combine.

  3. Divide rocket, grated carrot and roasted capsicum among 4 serving bowls. Top with couscous, beef and a dollop of tzatziki or dip.

Make it gluten free: Use gluten-free couscous or quinoa and check Moroccan seasoning is gluten free.

Per Serve:

Energy : 1680 kJ (401 kcal)

Protein: 35 g Total Fat: 12 g - Sat. Fat: 4 g

Carbs: 35 g

- Sugars: 8 g Dietary fibre: 8 g Sodium: 710 mg

Calcium: 270 mg Iron: 4.5 mg


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