Informations supplémentaires
25 min.
|
777 kcal
|
easy
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|
Printable version
1. Cook the couscous
Bring a pot of salted water to a boil. Add the pearl couscous and cook for 6-8 minutes. Drain, rinse under cold water and set aside.
2. Setup
Chop the mint and the parsley. Slice the cucumbers and the radishes. Cut the lemon in half. Cut the pita into pieces.
3. Cook the pitas
In a pan over medium-high heat, add a drizzle of olive oil. Cook the pieces of pitas 1-2 minutes on each side or until they are golden and crispy. Remove, place on paper towels and season with salt.
4. Cook the beef strips
In a pan over medium-high heat, add a drizzle of olive oil. Add the beef strips, season with salt and pepper and cook 1-2 minutes on each side. Once the meat is cooked, remove and cut into pieces, if desired. Put them back into the pan and cook for another 1 minute.
5. Make the couscous salad and the za'atar oil
In a bowl, mix the pomegranate molasses with the juice of half a lemon and a drizzle of olive oil. In another bowl, combine the couscous, the cucumbers, the radishes, the mint, the parsley and the pomegranate molasses sauce . Season with salt and pepper. In another bowl, mix the za'atar with a drizzle of olive oil.
6. Plate your dish
Serve the beef with the couscous salad. Top the yogurt with the za'atar oil and garnish the salad with the crispy pitas. Bon appétit!
250gInside Round Steak
140gCouscous isreali
2unitLebanese Cucumber(s)
5.5gZa'atar
1unitPita(s)
1unitFresh Mint and Parsley
1unitLemon
2unitRadishes
1unitGreek Yogourt 2%
30mlPomegranate molasses
What you need
Pot, Strainer, Pan, Bowls, Paper towels.
777 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
90g
30%
fat
26g
40%
cholesterol
62mg
21%
fiber
4g
16%
protein
44g
saturated
7g
35%
sodium
279mg
12%
sugar
21g
trans
0g