Moroccan beef salad

Ingredients

500g piece rare roast beef

250ml vegetable stock

300g couscous

½ cup dried apricots, sliced

½ cup sultanas or raisins

1 medium red onion, thinly sliced

¼ cup finely chopped fresh flat leaf parsley

2 tbsp finely chopped fresh dill

1 tbsp pine nuts

2 tsp cumin seeds

¾ cup oil free French salad dressing

Method
Pour stock into a *Calphalon One 22cm/2.8Lt Chef's Pan and bring to the boil over medium heat. Remove from heat; add couscous, cover and let stand for at least 5 minutes or until stock is absorbed.

Bring roast beef to room temperature and slice into thin strips.

Toast pine nuts and cumin seeds in a dry pan over low heat until seeds are fragrant and nuts are beginning to brown slightly. Combine, seeds, nuts and dressing in a small bowl and stir. Fluff couscous with a fork; gently mix in apricots, sultanas, onion and herbs.

Divide couscous between plates, carefully pile beef strips on top and drizzle with dressing. Serve immediately.

NOTE: If you’re all out of roast beef, try making the recipe as directed above omitting the beef. Serve salad garnished with additional parsley and finely sliced spring onions, as an accompaniment for grilled steak, chicken or fish.

SERVES 4

*Calphalon One 22cm/2.8Lt Chef's Pan. RRP $279.00