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Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous
By Silvia Hart
Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous
In this recipe
You can't stop Julie singing the praises of our RED PEPPER RELISH
Preparation time:
5 mins
Cooking time:
10 mins
4 - 6


  • 500g quick cook beef strips
  • 1 cup roasted red onion
  • ¼ cup rice bran oil
  • 2 tablespoons of Ras el Hanout*
  • ½ preserved lemon sliced
  • 3 tablespoons of pistachio nuts
  • 3 tablespoons of cranberries
  • 3 cups of cooked large pearl cous cous
  • 2 cups of baby spinach
  • 2 star anise
  • ¼ cup Beerenberg Red Pepper Relish
  • 2 cups of sliced cooked roasted heirloom carrots
  • herbs to serve – flat leaf parsley, coriander, mint


In a mixing bowl place beef strips, roasted red onion, Beerenberg Red Pepper Relish and Ras el Hanout.  Mix until meat is thoroughly covered.

Heat oil in a heavy based pan. Quickly fry off beef strips until cooked through - approximately 5 minutes. Remove beef and fry off cous cous in pan juices with the star anise. Place cous cous and all remaining ingredients in a large mixing bowl and combine. Top with beef strips and herbs.

*Ras el Hanout is a Moroccan spice blend