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

Prepare the Steak:

- Remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature.

Cook the Pearl Cous Cous:

- Cook the pearl cous cous according to the packet instructions. Add chicken stock powder to the water for extra flavour.

Make the Salad:

- Once the cous cous is cooked, drizzle over 1 tablespoon of olive oil and the juice of ½ a lemon.

- Drain the chickpeas and mix them through the cous cous.

- Add chopped cucumber, spinach, and tomatoes to the cous cous mixture.

- Top the salad with pomegranate seeds and crushed almonds.

- Season the salad with salt and pepper to taste.

Cook the Steak:

- Preheat your BBQ.

- Season the steak with olive oil, salt, and pepper.

- Grill the steak for 2.5 minutes on each side (cook longer if you prefer a more well-done steak).

- Remove the steak from the heat and let it rest for 5 minutes.


- Slice the steak and top it with chermoula sauce.

- Serve the steak with the pearl cous cous salad.

Enjoy your meal!