Couscous salad with Moroccan Beef

Serves: 4

Time to make: 15minutes

INGREDIENTS:

• 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

METHOD:

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