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Moroccan beef

Preparation Time: 15 minutes
Cooking time: 15-20 minutes
Serves 4


  • 250ml vegetable stock
  • 300g couscous
  • 500g beef rump steak
  • 75g dried apricots, sliced
  • 80g sultanas
  • 1 medium (170g) red onion, sliced thinly
  • 3 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon pine nuts
  • 2 teaspoons cumin seeds
  • 180ml oil-free french dressing


  1. Bring stock to the boil in large pan; remove from heat. Add coucous to pan, cover, stand for about 5 minutes or until all the stock is absorbed
  2. Meanwhile, cook beef on heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired; slice beef thinly.
  3. Fluff couscous with fork, add apricots, sultanas, onion and herbs; mix gently.
  4. Place pine nuts and cumin in dry small pan; stir over a low heat until seeds are just fragrant and pine nuts are toasted. Combine seeds and nuts with dressing in a small bowl; drizzle over beef and couscous.

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