Make your Holiday dishes more exciting and irresistibly delicious with this Grilled Coriander Beef with Carrot Couscous Salad and Sumac Spice. You'll love it!

Serves 4

Ingredients:

• 1 large bunch baby (Dutch) carrots, trimmed, cut crossways into thirds
• 1 medium red onion, cut into thin wedges
• 2 garlic cloves, thinly sliced
• 2 teaspoons Sumac Spice
• 1/4 cup extra virgin olive oil
• 1 cup couscous
• 1 cup boiling water
• 1/4 cup lemon juice
• 75g baby rocket, roughly chopped
• 600g piece beef rump steak
• 1 tablespoon ground coriander
• 200g tub tzatziki dip

Instructions:

1. Preheat oven to 180C/160C fan-forced. Place carrot and onion on a baking paper-lined baking tray. Add garlic, sumac and half the oil. Toss to coat. Roast for 20 minutes or until tender.
2. Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Stir with a fork to separate grains. Add lemon juice, carrot mixture and rocket. Toss to combine.
3. Sprinkle both sides of the beef with coriander. Heat remaining oil in a large frying pan over high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Thinly slice.
4. Divide couscous mixture among serving plates. Top with beef and tzatziki.

Click here to buy Sumac spice blend and other herbs and spices

Source: Taste.com.au

Photo Credit to: Craig Wall & Andrew Young