This salad is super easy and can be prepared the night before. Use cooked beef like roast Bingil Bay sirloin strips or grass fed rump steak from last night’s dinner.
Prep time: 10 minutes
Cook time: 20 minutes
300g cooked Bingil Bay Beef strips from Mighty Nice Meats
500 g butternut pumpkin, peeled and cut into 2 cm pieces
2 tbsp olive oil
1½ cup couscous
1½ cup vegetable stock
1 can chickpeas, drained
1 cup coarsely cut coriander or parsley
1. Preheat oven to 180C. Place pumpkin in a roasting pan and drizzle with half the oil. Crack over black pepper and roast for 20 minutes until soft.
2. Meanwhile combine stock and remaining oil in a saucepan and bring to the boil. Remove from heat and add couscous and stir with a fork. Cover with a lid and set aside for 5 minutes. Use a fork to separate grains and pour into a large bowl.
3. Add pumpkin, chickpeas, coriander or parsley and squeeze over the juice of a lemon. Gently mix together. Pack couscous salad into individual containers and top with beef strips and seal well.