Preparation time:
5 mins
Cooking time:
10 mins
4 - 6
Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous
By Silvia Hart


  • 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 Taka Tala Chutney
  • 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 Taka Tala Chutney 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