Steak Couscous

Ingredients

250g Rump steak

Salt

Black Pepper

200g Couscous

Beef stock

50g mushrooms

30g spinach

2 table spoons of Olive oil

2 table spoons of Sesame oil

Pine-nuts

Two cloves of Garlic

15g of Feta

20g of tomatoes

Directions

Before starting it is advised wash your hands and fill the sink with hot soapy water ready to put dirty pans and equipment in.
Step 1: peel and chop the garlic into small diced pieces, before chopping the mushrooms into quarters and the tomatoes into small segments.
Step 2: Boil 300ml of water then add the beef stock and stir it in. Leave for two minutes.
Step 3: Put the olive oil into a large frying pan and heat for one minute before adding the steak and immediately adding the the salt and pepper. When golden brown turn the steak over and reapply the salt and pepper to this newly exposed side.
Step 4: Whilst the steak is finishing off put the couscous in a pan along with the stock water before covering with a lid and leaving to simmer for five minutes checking regularly to avoid it from burning. It is ready when there appears to be no water left.
Step 5: Place the sesame oil in a frying pan (preferably a large deeper one or a wok) add the mushrooms, tomatoes, garlic and pine nuts and cook till golden brown before adding the spinach splashing some boiled water over to help cook the spinach. Mix well for thirty seconds before adding a smaller splash of water and the Couscous reducing the heat to a low temperature. Mix the vegetables into the Couscous.
Step 6: Put the steak and Couscous on to a plate before crumbling on the feta.
Step Seven: Enjoy and remember to drink a glass of water. 😉

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