Salad with couscous and steak strips is great if you have leftovers after a steak dinner. If you do not have steak leftovers, you can use roast beef in this dish, it also tastes lovely.
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
1 spring onion, finely shredded
Residues of outer or inner fillet, in strips
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 the salad 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
Salt and pepper
Mix everything, season with salt and pepper and set cold until used.
Salad with couscous and steak strips goes well with both lunch and dinner, but is also perfect as a side dish in the evening.
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