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
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.