Harissa Steak Couscous Bowl

Ingredients

• 220 g flank steak
• 170 g couscous
• 1/2 large cucumber
• 150 g cherry tomatoes
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes
• 120 g Greek yogurt
• 1 tsp harissa paste
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• to serve crumbled feta

Method

1. Step 1

   Place the 170 g couscous in a bowl, pour over hot water, cover it for 5 minutes, then fluff it with a fork.

2. Step 2

   Slice the 220 g flank steak thinly against the grain so it stays tender when cooked.

3. Step 3

   Dice the cucumber (1/2 large), halve the cherry tomatoes (150 g), and roughly chop the spinach (80 g).

4. Step 4

   Put the flank steak in a bowl, add 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chili flakes, and toss until every piece is lightly coated.

5. Step 5

   Sear the steak strips in a very hot pan for 1 to 2 minutes per side so they stay juicy.

6. Step 6

   In a small bowl, stir together the ingredients for the harissa lemon yogurt until smooth and balanced. Add a splash of water if you want it thinner.

7. Step 7

   Quickly cook the sturdier vegetables in the same pan for 2 to 4 minutes so they stay bright and slightly crisp, then keep the raw vegetables for topping.

8. Step 8

   Build the bowl with the couscous, add the cooked flank steak, arrange the vegetables around it, drizzle over the sauce, and finish with parsley and crumbled feta.