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Moroccan spiced beef rib eye with cous cous compote

Serves 6
Preparation Time 15
Cooking Time 75

Ingredients

1.5 kgpiece rib eye/scotch fillet
30 gMoroccan spice mix or Ras el Hanout spice rub
green vegetables to serve
heading Cous cous compote
1 tbspextra virgin olive oil
half small onion, finely diced
500 gIsraeli cous cous, cooked and warmed
1 tbsppreserved lemon rind, shredded
1medium tomato, seeds removed and diced
2 tbsplemon juice
0.5 cupfresh mint leaves, chopped

Method

1Preheat oven to 200ºC. If you have time, tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
2Season the beef with ground pepper and salt, then rub the spice mix over the beef.
3Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
4Remove the beef roast, cover loosely with foil and rest it for 15-20 minutes before carving. To serve, layer the sliced beef on top of the Cous cous compote. Serve green vegetables and harissa paste on the side.
5To make cous cous compote; while the beef rests, heat the oil in a large pan over medium heat, add onion and cook for 1 minute. Add the warm cous cous, lemon rind, tomato and lemon juice. Cook for 2-4 minutes, stirring constantly. Stir the mint through just before serving.

Tips

Ras el Hanout spice rub is a North African spice mix made from up to 50 different spices.
Harissa paste is a spicy red paste made from chillies, red capsicum, cumin and coriander.
Preserved lemons are preserved in salt and sold in jars at most delis. You could replace it in this recipe with finely grated fresh lemon rind.
Israeli cous cous is large in size and made from wheat. You can also use Pearl cous cous or Moroccan cous cous.

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