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98
Moroccan Cous Cous with Roasted Vegetables
Serves 4-6 Prep Time 20 minutes Cook Time 15-20 minutes
1 red pepper, deseeded and cut into quarters
1 yellow pepper, deseeded and cut into quarters
1 large courgette, sliced
1 red onion, cut into chunks
4 tbsp olive oil
Zest and juice of 1 large lemon
1 large clove of garlic, nely chopped
1 tsp cumin
1 tsp ground coriander
½ tsp ground cinnamon
250g dried cous cous
400ml boiling water
1 tsp turmeric
400g tin chickpeas, drained and rinsed
75g raisins
15g roughly chopped coriander leaves
Small handful of mint leaves, shredded
Place the peppers, courgette and red onion into a large bowl, add 1 tbsp of olive oil and mix well. Tip the
vegetables into the air fryer basket and cook for 15 - 20 minutes, 180ºC, shaking half way through cooking to
ensure even browning.
Whilst the vegetables are cooking, mix the remaining olive oil, lemon zest and juice, garlic, cumin, coriander
and cinnamon in a small bowl and set aside.
Place the cous cous into a heatproof bowl, add the boiling water and turmeric, mix well and cover with some
food wrap for approx. 5 minutes.
Remove the vegetables from the oven and allow to cool.
Once cool enough to handle cut into bite sized pieces.
Stir the lemony oil into the cous cous, along with the remaining ingredients, add the cooked vegetables, mix
well and adjust the seasoning.
Will keep for approx. 2 days in a refrigerator in a covered container.
Steak with Chimichurri Dressing
Serves 2 Prep Time 15 minutes Cook Time 10 minutes, medium rare.
For this recipe you will need a small food processor or mini chopper to prepare the chimichurri.
2 sirloin steaks approx. 225-250g weight per steak
1 tsp vegetable oil
Freshly ground black pepper
Dressing
Small bunch parsley leaves picked
2 garlic cloves, peeled
1 shallot, quartered
½ tsp chilli akes
2½ tbsp extra virgin olive oil
Juice of ½ lemon
2 tsp red wine vinegar
Remove your steak from its packaging and allow to sit at room temperature for approx. 30 minutes to 1 hour
before cooking.
Brush the steak both sides with the oil and add a dusting of freshly ground black pepper.
Place both steaks into the air fryer basket and cook for 10-12 minutes, turning half way.
Place all the dressing ingredients into your mini food processor and blend until the parsley is chopped.
Remove the steak from the fryer place onto a warm plate and allow to rest for approx. 5 minutes.
Carve the steak on the diagonal, serving the chimichurri on the side.
VDF126_20EM1 (UK).indd 8-9VDF126_20EM1 (UK).indd 8-9 2/6/20 10:372/6/20 10:37
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