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- Cook the pearl couscous in lightly salted water according to the package directions.
- Drain, rinse briefly under cold water, and toss with a splash of olive oil. Let cool.
- Chop the cucumbers, cherry tomatoes, and red onion, and mix them into the cooled pearl couscous.
- Add the juice of two limes, a generous splash of olive oil, and the finely chopped parsley. Season to taste with salt and pepper.
- Crumble the feta over the salad.
- It's best to put on oven mitts before cutting the habanero. Cut the chili in half and remove the seeds.
- Finely chop a small amount of habanero. Start with about ¼ of a pepper and add more if desired.
- Mix the Greek yogurt with the finely chopped habanero, lime juice, grated garlic, and honey. Season to taste with a pinch of salt.
- Heat a grill pan or regular skillet with a little olive oil. Season the steak with salt and pepper and cook it on both sides until golden brown. Depending on the thickness, this takes about 2 to 3 minutes per side for medium.
- Let the meat rest for a moment, then slice it into thin slices.
- Divide the pearl couscous salad among the plates and place the steak slices on top.
- Serve with the habanero yogurt dressing
Note: Habanero peppers are significantly hotter than regular chili peppers. Therefore, start with a small amount and add more if needed. Remove the seeds for a milder dressing, and wash your hands, knife, and cutting board thoroughly after cutting the pepper.
Enjoy!
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Ingredients
for
4
persons
person
The Salad
800g steak or sirloin steak
300g pearl couscous
2 cucumbers, in small cubes
300g tomatoes (Miss Perfect Délice), quartered
1 red onion, thinly chopped
200g feta cheese, crumbled
Juice of 2 limes
A handful of finely chopped parsley
Olive oil
salt and pepper (to taste)
The Habanero Yogurt Dressing
250g Greek yogurt
1/2 fresh habanero
Juice of 1/2 lime
1 small clove of garlic (grated or pressed)
1 tsp honey
Pinch of salt
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35
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- Cook the pearl couscous in lightly salted water according to the package directions.
- Drain, rinse briefly under cold water, and toss with a splash of olive oil. Let cool.
- Chop the cucumbers, cherry tomatoes, and red onion, and mix them into the cooled pearl couscous.
- Add the juice of two limes, a generous splash of olive oil, and the finely chopped parsley. Season to taste with salt and pepper.
- Crumble the feta over the salad.
- It's best to put on oven mitts before cutting the habanero. Cut the chili in half and remove the seeds.
- Finely chop a small amount of habanero. Start with about ¼ of a pepper and add more if desired.
- Mix the Greek yogurt with the finely chopped habanero, lime juice, grated garlic, and honey. Season to taste with a pinch of salt.
- Heat a grill pan or regular skillet with a little olive oil. Season the steak with salt and pepper and cook it on both sides until golden brown. Depending on the thickness, this takes about 2 to 3 minutes per side for medium.
- Let the meat rest for a moment, then slice it into thin slices.
- Divide the pearl couscous salad among the plates and place the steak slices on top.
- Serve with the habanero yogurt dressing
Note: Habanero peppers are significantly hotter than regular chili peppers. Therefore, start with a small amount and add more if needed. Remove the seeds for a milder dressing, and wash your hands, knife, and cutting board thoroughly after cutting the pepper.
Enjoy!
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- Cook the pearl couscous in lightly salted water according to the package directions.
- Drain, rinse briefly under cold water, and toss with a splash of olive oil. Let cool.
- Chop the cucumbers, cherry tomatoes, and red onion, and mix them into the cooled pearl couscous.
- Add the juice of two limes, a generous splash of olive oil, and the finely chopped parsley. Season to taste with salt and pepper.
- Crumble the feta over the salad.
- It's best to put on oven mitts before cutting the habanero. Cut the chili in half and remove the seeds.
- Finely chop a small amount of habanero. Start with about ¼ of a pepper and add more if desired.
- Mix the Greek yogurt with the finely chopped habanero, lime juice, grated garlic, and honey. Season to taste with a pinch of salt.
- Heat a grill pan or regular skillet with a little olive oil. Season the steak with salt and pepper and cook it on both sides until golden brown. Depending on the thickness, this takes about 2 to 3 minutes per side for medium.
- Let the meat rest for a moment, then slice it into thin slices.
- Divide the pearl couscous salad among the plates and place the steak slices on top.
- Serve with the habanero yogurt dressing
Note: Habanero peppers are significantly hotter than regular chili peppers. Therefore, start with a small amount and add more if needed. Remove the seeds for a milder dressing, and wash your hands, knife, and cutting board thoroughly after cutting the pepper.
Enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.