Sirloin with oven roasted vegetable couscous 

This sirloin with oven roasted vegetable couscous is easy and quick to make. It’s one of my favourite, quick and healthy evening meals. Chop up all the vegetables and pop them in the oven, the rest takes 15 minutes to pull together.

Next time you need a last-minute side dish to round out your dinner plate, consider couscous. It’s one of the tastiest side dishes around, and one of the easiest to prepare in a hurry.

 

SERVINGS
4

ACTIVE TIME
10 MINUTES

TOTAL TIME
30 MINUTES

LEVEL
EASY

INGREDIENTS

600 grams steak

FOR THE VEGETABLES
6 zucchinis, sliced
1 red bell pepper, seeded and sliced
1 yellow pepper, seeded and sliced
125 grams asparagus
6 brown mushrooms, sliced
100 grams cherry tomatoes
1 red onion, quartered
Olive oil
Salt, to taste
Black pepper, to taste

FOR THE COUSCOUS
1 ½ cup couscous
3 ¼ cup water
1 cube chicken stock

METHOD

Prepare all your ingredients.

Pre-heat the oven to 200C.

Lay the vegetables in a single layer on an oven dish, sprinkle with olive oil and season to taste. Cook for 20 minutes or until the vegetables are cooked, but still firm.

Bring the water to the boil (for each cup of couscous, use 1 ½ cups of water), add the chicken stock and stir to dissolve. Pour in the couscous, stir once with a spoon, cover and remove from the heat. Let the couscous steam for 5-10 minutes then fluff with a fork.

Heat a grill plate of BBQ over high heat until very hot. Season your steak with salt and pepper and cook for 3 minutes on each side or until done to your preference. Set aside to rest for 5 minutes. Cut into 2cm slices.

Tip the couscous and vegetables into a serving dish, toss to combine and serve with the steak slices.

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