Bodnant’s executive chef Hefin Roberts makes Harissa beef with spiced couscous salad using this month’s £20 Lean Meat Bundle
4 x Welsh beef grilling steaks (sliced into strips)
1 tbsp olive oil
300g cous cous
1 red onion, finely sliced
1 tbsp extra virgin olive oil
1tsp ground cumin
1 tsp ground coriander
Sea salt and pepper
600g of fresh greens, such as tender stem broccoli, green beans or baby kale
2 tbsp of fresh coriander
Coat the beef with the harissa.
Heat the olive oil in a frying pan and sear the beef on all sides until golden brown
Toss the couscous with the red onion, extra virgin olive oil, spices, sea salt and pepper in a heat proof bowl.
Pour 500ml of boiling water over the couscous, cover with foil and leave for 10 minutes. In the meantime, cook the greens in salted water until tender. Mix the greens through the couscous. Spoon over the beef and any sauce over the couscous and sprinkle with the coriander. Serve.