2 tablespoons Paracombe olive oil
4 x Carnevore' Sirloin Steaks
Lemon rind, finely grated
Lemon juice, 1/2 cup
Dry white wine, 2/3 cup
Water, 1 cup
Red onion, 1 small, finely chopped
Couscous, 2 cups
Fresh mint, 1/2 cup, coarsley chopped
Fresh flat leaf parsley, 1/4 cup
Toasted pepitas, 1/4 cup
Yoghurt, 1/3 cup
Lemon wedges to serve
Sea Salt and Cracked Pepper
1.Heat oil in a large pan or on the BBQ plate. Season meat with sea salt and cracked pepper. Cook steaks to your liking.
2. Wipe pan clean, then add rind, juice, wine and the water to the pan. Cover, bring to the boil then remove from heat. Add onion, Couscous to pan, cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Stir in herbs and Pepitas. Season to taste.
3. Serve the couscous topped with the steak sliced and drizzled with yoghurt. Serve with lemon wedges.