Salad with couscous and steak strips

This dish is great if you have leftovers after a steak dinner, or you can use roast beef.

2 servings of couscous

1 tablespoon chicken stock

2 tablespoons olive oil

1 bag of sugar peas

Salad of your choice, finely shredded

Spicy red cabbage, or ordinary red cabbage, finely shredded

Residues of outer or inner fillet, in strips

1 spring onion, finely shredded

1 snow granateplekjerner

1 fist sprouts, e.g. radish

Bring the sugar peas to a rapid boil and cool them immediately in ice-cold water. Cut off the ends and divide them into three. Boil couscous according to the instructions on the package, but add stock and oil. Spread it on plates or on a large platter. Add lettuce, cabbage, peppers, sugar peas, meat, spring onions, pomegranate seeds and sprouts. Serve with optional dressing, e.g. this one with mango and curry.

Dressing:

1/2 cup sour cream

1 dl mayonnaise

1 tbsp curry

2 ss mangoed thick

Mix everything and set cold until it is to be used.