Ingredients
• 1 cup vegetable stock
• 1 1/2 cups couscous
• 500g beef rump steak
• 1/2 cup apricots, sliced
• 1/2 cup sultanas
• 1 medium red onion, sliced thinly
• 1/4 cup finely chopped fresh mint
• 1 tablespoon pine nuts
• 2 teaspoons cumin seeds
• 3/4 cup oil-free french dressing
METHOD
Step 1
Cook beef on grill until browned both sides. Cover, stand for 5 minutes and then slice thinly.
Step 2
Bring stock to the boil, remove from heat and add couscous. Stand for 5-minutes until liquid is absorbed, fluffing with a fork occasionally.
Step 3
Add apricots, sultanas, onion and herbs to the couscous.
Stir gently.
Step 4
Place pine nuts and cumin in a dry, small frying pan, stir over low heat until seeds are just fragrant and pine nuts are roasted.
Step 5
Combine seeds and nuts with dressing in a small bowl.
Drizzle over beef and couscous.
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