Cous Cous with Root Veggies & Steak


Here is one of my favorite twists on a classic Moroccan dish inspired by my father.

Cous Cous with Brown Butter Root Veggies & Steak

  • Servings: 4
  • Difficulty: medium
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2 cups cous cous

2 rainbow carrots

2 turnips

2 parsnips

2 tablespoon butter

2 tablespoons extra virgin olive oil

1/2 cup beef stock

2 tablespoons orange juice

Steak of your choice (I used strip steak here)

salt & pepper


In a small pot bring 2 cups water, a pinch of salt and 1 tablespoon butter to a boil. Remove from heat, add cous cous, mix and cover. Set aside.

In a large saucepan add carrots, parsnips, turnips, olive oil and remaining tablespoon of butter. Sautee on medium high heat until veggies turn a golden brown color. Add beef stock and orange juice and continue to simmer for 2 minutes or until liquid has reduced by half. Mix in cous cous. Remove from heat.

On the grill or a stovetop, sear steak on each side for 4-7 minutes (depending on thickness). When it has reached your desired temperature, remove from heat and plate with cous cous. Enjoy!


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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