BBQ Steak with Chermoula and a Pearl Couscous Salad


BBQ Steak with Chermoula and a Pearl Couscous Salad

This is such a perfect summer dish, BBQ Grass-fed Scotch Fillet steak, herby chermoula sauce and a fresh salad. To me that’s summer on a plate, there’s nothing better!

Prep Time:

10 mins

Cook Time:

10 mins


2 servings


2 x The Meat Box Scotch Fillet Steaks

2 Tblsp olive oil

½ tsp salt

¼ tsp pepper

1 portion of our home made chermoula sauce

1 cup pearl cous cous

2 tsp chicken stock powder

½ punnet cherry tomatoes sliced in half 

½ cucumber diced

½ bag baby spinach leaves

1 tin chickpeas

2 Tbsp fresh pomegranate seeds

2 Tbsp crushed almonds

½ lemon

Cooking Instructions

Take your steak out of the fridge 30 minutes before cooking to come to room temperature. 

For the salad cook your pearl cous cous according to packet instructions and add your chicken stock powder to the water to give more flavour. Once cous cous is cooked  drizzle over 1 Tblspn olive oil and the juice of ½ a lemon.  Drain your chickpeas and mix through then add your cucumber, spinach and tomatoes. Top with pomegranate seeds and crushed almonds then season with salt and pepper. Preheat your bbq and season your steak with olive oil, salt and pepper. Grill your steak for 2.5 minutes each side (longer if you like a more well done steak). Remove from heat and let rest for 5 minutes. Slice and top with chermoula sauce.