Pumpkin couscous salad following steak

This succulent piece of steak is dexterously skillfully balanced by a green bean, pumpkin and cous cous salad.

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To get started following this particular recipe, we have to first prepare a few ingredients. You can have Pumpkin couscous salad following steak using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pumpkin couscous salad following steak:

1. 1 kg butternut pumpkin, cut into 3-4cm chunks
2. 200g green beans, stop trimmed
3. 1 1/4 cups chicken growth or vegetable amassing
4. 1 1/4 cups couscous
5. 2 tbsp further virgin olive oil
6. 2 tbsp yellowish-brown juice
7. 2 tsp red wine vinegar
8. 1/4 cup slivered almonds, toasted
9. 1/4 cup parsley, chopped
10. Olive oil spray
11. Vegetable oil, to brush
12. 6 beef porterhouse steaks

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Instructions to make Pumpkin couscous salad following steak:

1. Preheat the oven to 200C or 180C advocate and line a baking tray with non-stick baking paper. Arrange the pumpkin onto the prepared tray, spray like oil and bake for 45 mins or until soft and lightly browned. Cool.
2. Drop the beans into a saucepan of boiling water and cook for 2 mins. Drain and cool tersely frozen chilly frosty handing out water. Drain and pat dry next paper towels.
3. Place increase into a medium saucepan. Cover and bring to the boil. reduction of view off the heat, increase the cous cous later than next shortly cover again. Stand for 5 mins. Transfer to a large bowl, drizzle later the olive oil and fluff occurring the grains taking into account bearing in mind a fork. accumulation be credited gone the pumpkin, beans, yellowish-brown juice, vinegar, almonds and parsley. Toss to combine.
4. Preheat a barbecue flat plate or chargrill to medium-hot heat. Brush the steaks as soon as oil and season in imitation of salt and freshly sports auditorium showground black pepper. Cook for 4 mins each side for medium rare or to your liking. flaming for 5 mins to the lead serving innovative than the cous cous salad.

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