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Steak with couscous Tabbouleh


  • Place the stock, cumin and 1 tbsp oil in a heavy-bottomed pot and bring to the boil. Then pour over the couscous, mix well and set aside for about 5 mins until it has plumped up. Add the mint, parsley, spring onions, tomatoes, 2 tbsp lemon juice and seasonings to the couscous. Mix well, adding a little more oil if needed, and taste for seasoning.
  • At the same time, toss the steaks in a little oil and cook to the desired degree on a preheated ridged grill (or BBQ), sprinkling with lemon juice and more oil as you do so, seasoning once turned over.
  • When ready, remove and rest the steaks for 7-8 mins before slicing.
  • Heat the pita wrapped in foil in the oven or grill.
  • Then mound the Tabbouleh on individual plates, top with the steaks and serve with pita bread on the side.


  • ½ cup chicken stock
  • 1 tspn ground cumin
  • olive oil
  • ½ cup couscous
  • 3 tbsp chopped mint
  • 4 tbsp chopped parsley
  • 4 small spring (green) onions, chopped
  • 1 punnet cherry tomatoes, diced
  • 1-2 lemons
  • 4 x 180 gm steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • pita bread (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm