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Taka Tala Beef with Warm Couscous and Roasted Pumpkin
By Anjelica Alanne
Taka Tala Beef with Warm Couscous and Roasted Pumpkin
In this recipe
African Spice Taka Tala Sauce & Marinade
Preparation time:
10 - 15 mins
Cooking time:
20 - 25 mins
  • ¼ small jap or kent pumpkin, skin removed and cut into 4 pieces
  • 1 tablespoon oil
  • 1 cup couscous
  • salt and pepper
  • 2 spring onions, sliced
  • fine zest of one lemon
  • 600g stir-fry beef
  • ½ bottle Beerenberg Taka Tala Sauce & Marinade

Preheat the oven to 200°C and line a baking tray with non-stick paper. Place the pumpkin on the tray and top with half of the oil. Place in the oven for 20 minutes or until soft.

Place the couscous in a large heatproof bowl with a pinch of salt and pepper. Add 1 cup of boiling water and quickly cover with cling film. Sit for 5 minutes before removing the cling film and fluffing the couscous with a fork. Add the spring onions and lemon zest and toss to combine.

Place the pumpkin on a serving dish and top with the couscous.

Heat a large frypan on high heat and add the remaining oil. Add the stir-fry beef and cook for two minutes whilst stirring. Add the Beerenberg Taka Tala Sauce & Marinade and cook for another two minutes. Place the beef on top of the couscous to serve.