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Fresh Living Network
KNORR: Olive & Lemon Fillet Steak with Vegetable Couscous

KNORR: Olive & Lemon Fillet Steak with Vegetable Couscous

Beef, olives, rosemary, parsley and lemon make this couscous an indulgent treat.
6
RECIPE TYPE:Mains
 
Method
  • Finely chop olives and combine with lemon rind, parsley, mint and olive oil.
  • Rub this mixture over the fillet.
  • Bake in a preheated oven at 160°C for 30 min, or until meat is cooked to your liking.
  • For the couscous: combine couscous with water and the sachet contents.
  • Allow to stand until liquid is absorbed.
  • Heat the olive oil in a pan and sautè the onions until soft.
  • Add the mange-tout, parsley and lemon juice to the pan and cook for 4 min, then add the couscous to heat through.
  • To serve, place the couscous on serving plates, slice the fillet thickly, place on the couscous and serve with lemon wedges.
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