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
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.
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.
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.
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