Caribbean Beef & Charred Corn Couscous

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add beef strips and toss to coat.

• Heat a large frying pan over high heat with a 
drizzle of olive oil. 
• Cook leek, stirring, until slightly softened, 
2-3 minutes. 
• Add sweetcorn and cook until lightly charred, 
4-5 minutes. Transfer veggies to a bowl and 
cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are 
“popping” out

• While the veggies are cooking, in a medium 
saucepan, combine the water and chicken-style 
stock powder. Bring to the boil. 
• Add couscous and stir to combine. Cover with a 
lid and remove from heat. 
• Set aside until the water is absorbed, 5 minutes. 
Fluff up with a fork, then add cooked veggies
and the white wine vinegar. Stir to combine.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.