Charred Corn & Couscous Salad & Steak
February 05, 2019
"From our weekday newspaper The West Australian. Times are estimated. The full recipe name is Charred Corn and Couscous Salad With Seared Steak."
- Serving Size: 1 (533.7 g)
- Calories 606.6
- Total Fat - 17.8 g
- Saturated Fat - 5.9 g
- Cholesterol - 85.1 mg
- Sodium - 565.2 mg
- Total Carbohydrate - 60.5 g
- Dietary Fiber - 7.7 g
- Sugars - 7.4 g
- Protein - 53.6 g
- Calcium - 226.5 mg
- Iron - 5.9 mg
- Vitamin C - 26.7 mg
- Thiamin - 1 mg
Preheat a griddle pan or barbeque grill on medium-high heat.
Lightly spray corn with oil and cook on grill, turning, for about 10 minutes until there is a light char all over.
Once cool enough to handle, slice off kernels.
Meanwhile, place couscous, garlic and half the cumin in a large heatproof bowl and pour over boiling water and cover and set aside for 3 minutes.
Reheat grill or pan to medium-high temperature and lightly spray steak with oil and sprinkle each side with remaining cumin and the cayenne if using and grill for 3-4 minutes each side or until cooked to your liking and then remove from heat, cover and set aside to rest for 5 minutes.
Fluff couscous with a fork to separate grains and stir through corn kernels, tomatoes, capsicum, spring onions, chilli, lime juice and zest and mint and then add pepper and sprinkle feta over the top.
To serve, divide couscous salad between plates and top with thinly sliced steak.
Tips & Variations
No special items needed.