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Photo of Harissa steaks with coriander carrots by WW

Harissa steaks with coriander carrots

Total Time
30 min
10 min
20 min
The exotic flavours of Morocco transform a quick and easy steak meal into a feast fit for a dinner party.



¼ cup(s), (35g)


1 tbs

Olive oil

1 tbs

Beef fillet (tenderloin), raw

400 g, (buy 4 x 125g each), fat trimmed

Oil spray

1 x 3 second spray(s)


360 g, (baby), trimmed, scrubbed


1 medium, peeled, segmented

Fresh coriander

½ cup(s), coarsely chopped

Dry couscous

1 cup(s), (185g)

Green string beans

200 g, steamed, to serve


1 bunch(es), steamed, to serve


  1. Preheat oven to 180°C or 160°C fan-forced. Place pistachios on a baking tray and bake for 5 minutes or until toasted. Coarsely chop.
  2. Combine the harissa and 2 teaspoons of the oil in a medium bowl. Add the steaks and toss to coat.
  3. Preheat a chargrill or barbecue on medium-high heat. Cook the steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Rest steaks for 5 minutes before serving.
  4. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add the carrots and cook, stirring occasionally, for 5–7 minutes or until just tender. Add the orange and ¼ cup (60ml) water and cook, covered, for 2–3 minutes. Remove from heat. Add the toasted pistachios and coriander and toss to combine.
  5. Place the couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover, then stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Stir in the remaining oil.
  6. Serve steaks drizzled with pan juices, along with couscous, coriander carrots, steamed beans and asparagus.