Ingredients
- Olive or canola oil spray
- 3 corn cobs (husk and silk removed)
- 1 cup couscous ( wholemeal)
- 2 cloves garlic, crushed
- 4 teaspoons ground cumin
- 1 cup water, boiling
- 500 grams beef rump (steak, trimmed of fat, lean beef steak was specified)
- 1/4 teaspoons cayenne pepper, optional
- 250 grams cherry tomatoes (quartered)
- 1 capsicum, diced
- 2 spring onions (including green tops, thinly sliced)
- 1 red chilli, deseeded, finely diced (optional)
- 2 limes, zest and juice
- 1/4 cup peppermint leaves (chopped)
- Pepper, to taste
- 1/3 cup crumbled low-fat feta cheese
How to Make
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Step 1: Preheat a griddle pan or barbeque grill on medium-high heat.
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Step 2: Lightly spray corn with oil and cook on grill, turning, for about 10 minutes until there is a light char all over.
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Step 3: Once cool enough to handle, slice off kernels.
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Step 4: 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.
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Step 5: 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.
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Step 6: 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.
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Step 7: To serve, divide couscous salad between plates and top with thinly sliced steak.
We hope you enjoy this recipe!
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