Dukkah Spiced Beef with Couscous, Greens & Tahini Dressing

Prepare Ingredients:

Peel and mince garlic. De-stem silverbeet and roughly chop. Cut the broccoli into bite size florets and slice the stem into ¹⁄₂cm pieces. Pat steak dry with paper towel and thinly slice into strips. Boil a kettle of water.

Prepare Couscous:

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 ¹⁄₂ the garlic. Add 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, without stirring, 1-2 minutes, or until lightly browned. Add remaining garlic and cook, stirring frequently, 1-2 minutes, or until the beef is just cooked through.

Make Dressing:

While the beef cooks, in a bowl, whisk together the tahini, vinegar, and 1 TBS of olive oil. Slowly whisk in up to 2 TBS of water to thin to your desired consistency. Taste, then season with salt and pepper if desired.

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!