Healthy living

Moroccan beef with couscous

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 6


  • 1/2 cup 100 per cent orange juice with no-added-sugar
  • 3 teaspoons Moroccan seasoning
  • 6 x 125 g lean beef steak, fat trimmed
  • 1 cup boiling water
  • 1/2 small red onion, finely diced
  • 10 dried apricots, chopped
  • 1 cup couscous
  • 1 teaspoon ground cumin or ground coriander
  • 420 g can no-added-salt chickpeas, drained
  • 1/2 cup chopped coriander
  • 2 cups (250 g) green beans, trimmed
  • 1 small head broccoli or broccolini, cut into florets


1. Mix 1/4 cup of orange juice and 2 teaspoons seasoning in a non-metal dish. 

2. Add steaks, turning to coat in juice mixture. Cover and set aside for 20 minutes to marinate. 

3. In a large heatproof bowl combine onion, apricots, couscous, cumin or dried coriander and remaining teaspoon of seasoning. 

4. In a small bowl, combine remaining 1/4 cup of orange juice and boiling water. Add the orange juice mixture to couscous mix, cover and set aside. 

5. Place a metal steamer into a large saucepan with a few centimetres of water. Add beans and broccoli and bring to the boil. Steam with the lid on for 5–6 minutes or until bright green and tender. 

6. Meanwhile heat a large non-stick frypan. Drain steaks well and discard marinade. Cook for 3 minutes on each side or until cooked to your liking. 

7. Remove from heat, cover and set aside to rest for 3 minutes. 

8. Fluff couscous with a fork to separate grains and stir through chickpeas and coriander.


Microwave beans and broccoli in a covered dish with 1–2 tablespoons of water on high (100%) for 4 minutes until just tender. Stir after 2 minutes to ensure even cooking.


  • Replace broccoli with 10 yellow squash.
  • Replace beef with lamb steak.

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