Moroccan Beef and Chickpea Couscous

Ingredients

• 200g canned chickpeas, drained and rinsed
• 250g beef rump
• 20g parsley, chopped
• 20g mint, leaves chopped
• 2 tsp Moroccan spice mix
• 1 tbsp currants
• 2 tbsp flaked almonds (see note for NF)
• 1 clove garlic, minced
• 1 cup couscous
• 1½ cups boiling water
• ½ carrot, grated
• ½ red onion, finely chopped
• 3 tbsp Greek yoghurt
• Extra virgin olive oil
• Pepper

Methods

1. Toss beef with spice mix and oil in a large bowl.
2. Place boiling water in a saucepan over a low heat. Add currants and stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork.
3. Transfer to a large bowl. Stir in carrots, onions, chickpeas and parsley. Season with pepper. Cover to keep warm.
4. To make tzatziki, mix yoghurt with as much or as little garlic as you like and a small pinch of mint. Season well with pepper.
5. Heat a large frying pan over a high heat. Add beef and cook for about 3 or 4 minutes on each side, or until lightly browned. Remove and thinly slice.
6. Thinly slice beef. Stir almonds into couscous. Divide among serving plates. Top with beef strips and a dollop of tzatziki. Garnish with fresh mint. Enjoy!
   
   NOTE 1: Omit almonds to make this recipe nut free.
   
   NOTE 2: Can serve 2-3.