RECIPE OF THE WEEK

Shepparton News - Country News - - COUNTRY LIFE -

Mid­dle Eastern Beef Mince Bowl

Serves four In­gre­di­ents: 500 g lean beef mince 300 g whole­meal cous­cous 2 tbsp olive oil 1 tbsp Moroc­can sea­son­ing 1 red onion, thinly sliced 350 g but­ter­nut pump­kin, peeled, cut into 2 cm pieces 1⁄2 small cau­li­flower head, cut into small flo­rets 2 small zuc­chini, shred­ded or grated 80 g baby rocket Co­rian­der sprigs, toasted pine nuts, lemon wedges, to serve Method:

Pre­pare cous­cous ac­cord­ing to packet in­struc­tions and set aside.

Heat half the oil in a large wok or non-stick fry­ing pan over medium-high heat.

Add mince and cook for 4 to 5 min­utes or un­til browned. Add onion, Moroc­can sea­son­ing, one ta­ble­spoon wa­ter and cook for 2 min­utes. Set aside and keep warm.

Mi­crowave pump­kin and cau­li­flower for 2 to 21⁄2 min­utes on high or un­til ten­der.

Di­vide cous­cous be­tween bowls. Top with mince mix­ture, pump­kin, cau­li­flower, zuc­chini and rocket.

Sea­son with salt and pepper. Driz­zle with re­main­ing oil and sprin­kle with co­rian­der and pine nuts. Serve with lemon wedges.

TIPS: ➤ Beef stir-fry strips make a de­li­cious sub­sti­tute for mince in this recipe. ➤ Swap the Moroc­can sea­son­ing for Ca­jun sea­son­ing or lemon pepper to mix up the flavours. ➤ Add some crum­bled feta or ri­cotta to the bowl, if de­sired.

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