Ingredients

Serves 4

Carpaccio marinade:
400g (14oz) beef fillet
3 tablespoons olive oil
½ cup Cabernet Sauvignon red wine
Coarse salt
Ground black pepper
Rosemary leaves finely chopped
Have at hand: Aluminum foil and baking paper or wax paper
Couscous:
150g (5.25oz) Couscous Maison quick-preparation whole wheat couscous
½ cup chopped parsley leaves
½ cup chopped mint leaves
½ cup spring onion, chopped into rings
½ cup almonds and pistachio nuts, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Couscous, its original product, is a semolina-base couscous, available in Large Grain, Regular or Fine.

How to prepare

  1. Lay out aluminum foil on your work surface, and place grease-proof paper on top (baking paper or wax paper). Place the meat in the center.
  2. Place all carpaccio marinade ingredients in a bowl and mix well.
  3. Pour marinade over meat and rub in on both sides.
  4. Fold up aluminum foil around the meat, and roll, wrapping it like a candy. Place in freezer overnight.
  5. Prepare couscous following instructions on package. Set aside to cool. Add the rest of the couscous ingredients and mix well. Check taste for adding salt and pepper.
  6. Cut the meat into very thin slices.
  7. On each slice of meat place some couscous and roll into a cigar-shape. Serve with slices of lemon and coarse salt.

Hearty appetite!

Recipe courtesy of Amir Calfon, Head Chef, Carmel Forest Health Center and Spa

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