Ingredients
Method
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.
Note
