Moroccan beef couscous

This delicious Moroccan spiced couscous dish is packed full of flavour and is super quick to prepare, making it a perfect mid-week family dinner.

  • 20 mins cooking
  • 5 mins marinating
  • Serves 4
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Moroccan beef couscous
  • 2 tablespoon olive oil
  • 4 x 220g new-york cut steaks
  • 1 tablespoon ras el hanout
  • 1 tablespoon finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 2/3 cup (160ml) dry white wine
  • 1 cup (250ml) water
  • 1 small_piece red onion (100g), chopped finely
  • 2 cup (400g) couscous
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup (50g) toasted pepitas
  • 1/3 cup (95g) yoghurt
  • lemon cheeks or wedges, to serve


Moroccan beef couscous
  • 1
    Heat oil in a large deep frying pan over medium-high heat; rub beef with ras el hanout. Cook beef, uncovered, until cooked as desired, turning once only. Remove from pan; rest, covered, for 5 minutes, then slice thinly.
  • 2
    Wipe the pan clean, then add rind, juice, wine and the water to pan; cover, bring to the boil then remove from heat. Add onion and couscous to pan; cover, stand for 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in herbs and pepitas. Season to taste.
  • 3
    Serve couscous topped with steak and drizzled with yoghurt; accompany with lemon cheeks.


With a name that loosely translates as 'top of the shop', ras el hanout is a Moroccan blend of the very best spices that a spice merchant has to offer: allspice, cumin, paprika, fennel, caraway and saffron are all generally part of the mix.