Ingredients
600g beef fillet, rolled and tied
1 tbs harissa
1 tbs olive oil
300g couscous
1 red onion, halved and finely sliced
1 tbs extra virgin olive oil
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
Sea salt and pepper
600g asparagus or green beans, trimmed
1 tbs coriander leaves
Method
Heat the oven to 220oC. Coat the beef with harissa and heat the olive oil in a non-stick frying pan.
Sear the beef on all sides until browned.
Transfer to the oven and cook for 20 minutes.
Remove the beef, cover with foil and rest for 10 minutes.
Toss the couscous with the red onion, extra virgin olive oil, spices, sea salt and pepper in a heatproof bowl.
Pour 500ml boiling water over the couscous, cover with foil and leave in the switched-off oven for 10 minutes.
Cook the asparagus in simmering salted water for five minutes, then drain.
Arrange the asparagus on the couscous. Scatter with coriander leaves. Slice the beef thickly and arrange on top
Couscous makes a great bed for a chunk of crusty beef spiked with garlic and North African harissa chilli paste. This recipe serves four and is from Gary Robinson, Executive Chef at the Shangri-La Hotel, Qaryat Al Beri.
[Originally published in Abu Dhabi Week vol 2 issue 22]
