Morrocan Beef Salad with Cous Cous

Ingredients

• 500 g rump steak
• 1 spanish onion, finely sliced
• 1/3 cup raisins
• 1/4 cup fresh chopped mint
• 1/2 cup dried apricots
• 1 & 1/2 cups dry cous cous
• 1 stock cube
• Cooking oil
• 1 tblsp pine nuts
• 2 tspn ground cumin

Instructions

1. Grill or fry steak (takes about 4 min. per side).
2. Slice steak and put to one side
3. Prepare cous cous. Generally best to follow instructions on packet although my preferred method is to place cous cous in a bowl, add stock cube and pour over boiling water. Get the water level right by adding it a bit at a time. Firstly, cover the dry cous cous with water and let it sit. After a couple of minutes, fluff up with fork and add a bit more boiling water. It will take about 10 minutes for the cous cous to be ready. You can add butter and oil (as per the directions on the box but it isn't really necessary. The stock cube will give it all the flavour you need).
4. Meanwhile, gently fry pine nuts and cumin (no oil needed). Doesn't take long. Don't let them get too black. DO NOT leave your station during this vital section.
5. Taste cous cous to check readiness, then add sliced beef, dried fruit, onion, fresh mint, pine nuts and cumin.
6. Stir through and serve.

Footnote: