Moroccan Beef with Citrus Couscous

Nuvita Biscuits

Harissa is a paste made from dried red chi lies, garlic, oil and caraway seeds, and is a staple of Moroccan cooking. Preserved lemons, a prominent ingredient in North African cooking, are lemons which have been bottled in salt and oil for several months; their flavour is subtle and perfumed. Rinse the lemons well then remove and discard flesh, using the rind only. Butt fillet is fillet from the rump; rump steak can be substituted here.


  • 2 cloves garlic, crushed
  • 1 teaspoon ground ginger
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 500g piece butt fillet
  • 1 tablespoon harissa
  • 1 cup (250m1) beef stock
  • 200g seeded green olives, crushed slightly
  • 1/2 cup coarsely chopped fresh coriander

For the citrus couscous:

  • 2 medium oranges (480g)
  • 1 cup (250ml) water
  • 1 cup (250ml) orange juice
  • 2 cups (400g) couscous
  • ΒΌ cup (35g) toasted slivered almonds
  • 1 tablespoon thinly sliced preserved lemon
  • 1 small red onion (100g), sliced thinly
  • 500g red radishes, trimmed, sliced thinly


  1. Combine garlic and spices in medium bowl; reserve about a third of the spice
  2. mixture. Add fillet to bowl with remaining two-thirds of the spice mixture; toss to coat fillet all over, Cook fillet on heated oiled grill plate (or grill or barbecue) until
  3. charred lightly both sides and cooked as desired. Cover; stand 10 minutes.
  4. Make citrus couscous.
  5. Meanwhile, cook harissa and remaining spice mixture in dry heated small non-stick frying pan until fragrant. Add stock; bring to a boil. Reduce heat; simmer, uncovered, about 3 minutes or until harissa dressing reduces by half. Remove from heat; stir in olives and coriander. Serve sliced fillet on citrus couscous, drizzle with warm harissa dressing.
  6. CITRUS COUSCOUS Remove skin and white pith from oranges; cut in half, slice thinly. Place the water and juice in medium saucepan; bring to a boil, Remove from heat; str in couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add orange and remaining ingredients; toss gently to combine.

Recipe Comments

  1. posted by Splash Log Level 2 Again on Feb 4, 2013

    I am also wondering if putting fruit (a.k.a. apples, oranges, and bananas) in water would help preserve them at all. Which fruit do you think would last the longest? Which do you think would spoil first? Thanks for your help!!

  2. posted by Jonny on Feb 4, 2013

    I’m told you get a better gel with preserving sugar and I’d like to know why.

  3. posted by Jack Bauer on Feb 5, 2013

    I just spent about 20 bux to jell some preserves, and none of them jelled, so I recooked them, added more pectin, and they still won’t jell all the way, but…they have this nice aftertaste that tastes like licking an unripe persimmon! YUCK! lol.


  4. posted by Thomas Lopez on Mar 16, 2013

    Does anyone know of a good store in Melbourne to buy Moroccan spices and equipment like tagines, harissa, chermoula, preserved lemons?

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