Moroccan spiced beef rib eye with couscous compote

Serves

Prep Time

Cook Time

Ingredients

1.5 kg piece rib eye/scotch fillet

30 g Moroccan spice mix or Ras el Hanout spice rub

Green vegetables to serve

Couscous compote

1 tbsp extra virgin olive oil

half small onion, finely diced

500 g couscous, cooked and warmed

1 tbsp preserved lemon rind, shredded

1 medium tomato, seeds removed and diced

2 tbsp lemon juice

0.5 cup fresh mint leaves, chopped

Preheat 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.
Season the beef with ground pepper and salt, then rub the spice mix over the beef.
Place 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.
Remove 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 couscous compote. Serve green vegetables and harissa paste on the side.
To make couscous 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 couscous, lemon rind, tomato and lemon juice. Cook for 2-4 minutes, stirring constantly. Stir the mint through just before serving.

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 couscous is large in size and made from wheat. You can also use Pearl couscous or Moroccan couscous.