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#WFD – Fillet with Couscous
To serve, place the couscous on serving plates, slice the fillet thickly, and place on the couscous and serve with lemon wedges.
POLOKWANE – Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
Couscous is also a healthy alternative to grains such as rice.
What’s for Dinner suggests serving this meal with beef fillet instead of a traditional stew.
Ingredients
For the Couscous
Method
- Trim the meat of all fat.
- Finely chop olives and combine with lemon rind, Italian Herbs, pepper and olive oil.
- Rub this mixture over the fillet.
- Bake in a preheated oven at 170°C for 30 minutes, or until meat is cooked to your liking.
- For the salad: Dissolve the stock pot into the boiling water.
- Combine couscous with the stock, cover with cling film and allow to stand until stock is absorbed.
- Heat the olive oil in a pan and sauté the onions until soft.
- Add the mange touts, baby spinach, and lemon juice to the pan and cook for 4 minutes, then add the couscous to heat through.
- To serve, place the couscous on serving plates, slice the fillet thickly, and place on the couscous and serve with lemon wedges.
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