Ingredients
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1 kg butternut pumpkin, cut into 3-4cm chunks
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200g green beans, end trimmed
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1 1/4 cups chicken stock or vegetable stock
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1 1/4 cups couscous
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2 tablespoons extra virgin olive oil
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2 tablespoons orange juice
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2 teaspoons red wine vinegar
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1/4 cup slivered almonds, toasted
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1/4 cup parsley, chopped
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Olive oil spray
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Vegetable oil, to brush
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6 beef porterhouse steaks
Method
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1Preheat the oven to 200C or 180C fan and line a baking tray with non-stick baking paper. Arrange the pumpkin onto the prepared tray, spray with oil and bake for 45 mins or until soft and lightly browned. Cool.
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2Drop the beans into a saucepan of boiling water and cook for 2 mins. Drain and cool quickly under cold running water. Drain and pat dry with paper towels.
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3Place stock into a medium saucepan. Cover and bring to the boil. Turn off the heat, add the cous cous then immediately cover again. Stand for 5 mins. Transfer to a large bowl, drizzle with the olive oil and fluff up the grains with a fork. Add the pumpkin, beans, orange juice, vinegar, almonds and parsley. Toss to combine.
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4Preheat a barbecue flat plate or chargrill to medium-hot heat. Brush the steaks with oil and season with salt and freshly ground black pepper. Cook for 4 mins each side for medium rare or to your liking. Rest for 5 mins before serving with the cous cous salad.
Source: taste.com.au
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