Dukkah Spiced Beef and Couscous with Greens & Roast Garlic Dressing

Prepare Ingredients:

Preheat oven to 220°C. Peel garlic. Destem silverbeet and roughly chop. Cut the broccoli into bite size florets and the stem into ¹⁄₂ cm pieces. Pat steak dry with paper towel and thinly slice into strips. Place whole peeled garlic cloves on a small piece of foil, drizzle with 2 tsp olive oil, and season with a pinch of salt. Bring edges of foil together to form a pouch. Place garlic pouch in oven and roast until garlic is tender, 7 minutes. See tip.

Prepare Couscous:

Boil a kettle of water. Add the couscous and raisins to a bowl and enough boiling water to just cover the couscous, then pop a plate (or lid) on top and leave until couscous has absorbed all the liquid. Fluff the finished couscous with a fork until well combined. Season well with salt and pepper to taste.

Cook Silverbeet & Broccoli

Heat a pan over medium heat. Add the broccoli and ¹⁄₄ cup of water. Cook, stirring occasionally, 3-4 minutes, or until broccoli is just tender. Add silverbeet and cook a further 2-3 minutes, or until the silverbeet is wilted and the water has cooked off. Season well with salt and pepper and transfer to a bowl and keep warm.

Cook Beef:

Coat beef strips in ¹⁄₂ the dukkah. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef strips in an even layer. Cook, stirring occasionally, 5-6 minutes, or until beef is browned and cooked through to your liking. Check seasoning and adjust if necessary

Make Dressing:

Place roasted garlic in a bowl and mash with a fork until smooth. Add Greek yoghurt and season with salt and pepper. Mix well to combine, adding milk a little at a time to loosen the consistency if necessary.

You Plate It:

Divide the couscous and greens between plates, along with dukkah beef. Drizzle tahini dressing over the top and garnish with any remaining dukkah to taste. Enjoy!