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Beef couscous with garlic

Baby spinach salad


Total: 30 min


10 min


20 min


1 serving
  • 100 g Beef steak
  • 100 g couscous seeds
  • 80 g Baby spinach
  • 1 garlic clove
  • 1 tablespoon Coriander leaves
  • 1 teaspoon Cumin seeds
  • 10 g Butter
  • 180 mL Beef broth
  • 30 mL Olive oil
  • 15 mL Vegetable oil
  • 15 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and slice the garlic thinly.
  • Rinse, dry and chop the coriander.
  • In a saucepan, bring the broth to a boil.
  • In the meantime, wash and drain the spinach.
  • In a salad bowl, mix them with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Add salt and pepper.
  • Pour the couscous in a bowl, pour the hot broth in and cover tightly.
  • Let it stand for 4 or 5 minutes, until the complete absorption of the broth.
  • Then separate the couscous seeds with a fork.
  • In the meantime, heat the butter in a frying pan, add the garlic, cumin seeds and cook them for 2 minutes.
  • Then add the semolina, coriander, pepper and salt.
  • Stir and cook for 2 more minutes.
  • Grill the steak in an oiled and very hot frying pan over high heat for 2 minutes on each side or according to your taste.
  • Lay it on the cooked semolina.
  • Serve the beef and garlic couscous along with the baby spinach salad.

Recipe tips

  • Two types of oil you should always have in your kitchen: olive oil and canola oil.