Pumpkin Couscous Salad With Steak

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This succulent piece of steak is well balanced by a green bean, pumpkin and cous cous salad.

The ingredient of Pumpkin Couscous Salad With Steak

• 1 kg butternut pumpkin cut into 3 4cm chunks
• 200g green beans end trimmed
• 1 1 4 cups chicken stock or vegetable stock
• 1 1 4 cups couscous
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice
• 2 teaspoons red wine vinegar
• 1 4 cup slivered almonds toasted
• 1 4 cup parsley chopped
• olive oil spray
• vegetable oil to brush
• 6 beef porterhouse steaks

The Instruction of pumpkin couscous salad with steak

• preheat the oven to 200c or 180c fan and line a baking tray with non stick baking paper arrange the pumpkin onto the prepared tray spray with oil and bake for 45 mins or until soft and lightly browned cool
• drop the beans into a saucepan of boiling water and cook for 2 mins drain and cool quickly under cold running water drain and pat dry with paper towels
• place stock into a medium saucepan cover and bring to the boil turn off the heat add the cous cous then immediately cover again stand for 5 mins transfer to a large bowl drizzle with the olive oil and fluff up the grains with a fork add the pumpkin beans orange juice vinegar almonds and parsley toss to combine
• preheat a barbecue flat plate or chargrill to medium hot heat brush the steaks with oil and season with salt and freshly ground black pepper cook for 4 mins each side for medium rare or to your liking rest for 5 mins before serving with the cous cous salad

Nutritions of Pumpkin Couscous Salad With Steak

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