Steaks with Lemon & Pomegranate Couscous
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Prep: 20 mins
Cook: 15 mins
Pomegranates used to be known as the apples of Granada. The sweet sour seeds are a brilliant match with our high welfare steaks and fluffy lemony couscous.
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Ingredients you'll need
Recipe Ingredients Image
  • A bag of wholewheat couscous
  • 2 carrots
  • 1 leek
  • 1 lemon
  • ½ a cucumber
  • 1 pomegranate
  • A pack of sirloin minute steaks
  • A bag of rocket
From your kitchen
  • 100ml hot water
  • A splash of olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Heatproof bowl
  • Measuring jug
  • Cling film or saucer
  • Chopping board
  • Vegetable peeler
  • Knife
  • Frying pan
  • Wooden spoon
  • Grater or zester
  • Lemon juicer or fork
  • Tongs or spatula
  • Plate
  • Foil
Step by step this way
  • 1.

    Fill a kettle and boil it. Pop the couscous in a heatproof bowl. Pour in 100ml hot water from the kettle. Cover with cling film or a saucer. Put to one side to let the water soak in.

  • 2.

    Peel the carrots. Slice them into matchsticks. Pop the carrots in a pan. Cover with hot water from the kettle. Pop on a lid. Bring to the boil. Boil for 2 mins. Drain them.

  • 3.

    Trim the leek. Rinse and slice it. Heat a splash of olive in a frying pan. Add the carrots and leeks. Fry and stir for 8-10 mins over a low heat till the carrots are lightly browned and the leeks have softened. Take off the heat.

  • 4.

    Finely grate or pare the zest from the lemon. Juice it. Fluff up the couscous with a fork. Stir in the carrots, leek, lemon zest and juice. Season with salt and pepper.

  • 5.

    Halve the cucumber. Take one half and slice it lengthways. Run a teaspoon down the middle to scoop out the seeds. Slice the cucumber into crescents around 1/2 cm thick. Add to the couscous.

  • 6.

    Roll the whole pomegranate backwards and forwards a few times to loosen the seeds. Halve it. Tap each half with a wooden spoon to knock out the seeds. If that doesn’t work, scoop them out and pull them off the membranes. Add to the couscous

  • 7.

    Put the frying pan back on the heat again. Add a little more oil if you think it needs it. Season the steaks with some salt and pepper. Fry them for 1-2 mins each side till browned. Pop on a plate. Cover with foil. Rest for 2 mins.

  • 8.

    Wash the rocket under cold running water. Dry with a salad spinner or kitchen paper. Divide the rocket between 2 plates. Top with the couscous and the steaks to serve.