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Cajun Beef with Charred Corn Salad


Simple, delicious Cajun cuisine in a matter of minutes!



1 tablespoon cajun seasoning
1 cup couscous
420g corn kernels, well drained
200g Sweet Solanato tomatoes
1 lemon
1/3 bunch continental parsley, leaves picked
2 cloves garlic, crushed
2 tablespoon extra virgin olive oil


Step 1:
Place beef on a plate. Sprinkle both sides with seasoning. Set aside. Place couscous in a large heatproof bowl with 1 tbs oil. Cover with boiling water. Stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains. Season.
Step 2:
Heat 2 tsp oil in a large non-stick frying pan over medium-high heat. Add corn and cook, covering pan with lid to prevent corn popping out, stirring occasionally, for 5 minutes or until golden-brown. Transfer to a bowl.
Step 3:
Heat remaining oil in the same pan. Add beef and cook for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Thinly slice.
Step 4:
Using a small sharp knife, slice tomatoes. Zest lemon, then cut into wedges. Add corn, tomatoes, parsley, garlic and lemon zest to couscous and stir to combine. Spoon onto plates. Top with beef. Serve with lemon wedges.
Recipe sourced from:

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