Instead of chips with your steak, try this healthier and - low Check - side of cauliflower couscous.
For the cauliflower couscous
- 100 g couscous
- 1 small lemon (Juice of )
- 1 small cauliflower (broken into florets)
- Spray olive oil
- 1 tbsp pumpkin seeds
For the steaks
- 2 medium sized fillet steaks (lightly seasoned)
- 3 tbsp balsamic vinegar
- 2 medium sized flat mushrooms (about the same diameter as the steaks)
- 2 small vines cherry tomatoes
- 2 sprigs thyme
- Preheat the oven to 200C.
- First prepare the couscous by cooking according to pack instructions.
- Tip the cauliflower into a roasting tray, spray with olive oil and season with salt and black pepper.
- Roast for about 12 minutes then turn over with a spatula and sprinkle with the pumpkin seeds.
- Return to the oven for 10 minutes until the cauliflower is tinged brown and al dente (use this roasting tray later for the mushrooms and tomatoes, no need to wash it)
- Mix together the couscous, cauliflower and raisins, check the seasoning and spoon into a serving dish.
- Arrange the mushrooms and tomato clusters on the roasting tray and spray with olive oil and season with pepper, salt and a few thyme leaves.
- Roast in the oven for about 15 minutes, still at 200C.
- Set a non-stick frying pan over a medium/high heat and fry the steaks for about 2 minutes on each side, and use some tongs to hold the steaks while you seal and brown the sides.
- Transfer to a warmed plate and allow the steak to rest.
- Spoon the balsamic vinegar into the hot pan with a couple of spoons of water and allow to bubble until a little syrupy, return the steaks to the pan, turn in the glaze until both sides are coated.
- Serve some couscous with a mushroom, a cluster of tomatoes, a steak on top and some balsamic glaze poured over.