Moroccan Wagyu Beef & Roasted Pepper Couscous
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~$9.42 CAD per serving (estimate)
Ingredients
- 900 gWagyu beef (striploin/sirloin/chuck roll), sliced ~4–5mm
- 300 gDry couscous
- 1 canCrushed tomatoes (796 ml can)
- 1 largeYellow onion, finely diced
- 3Roasted red bell peppers, sliced
- 2 mediumZucchini, diced
- 4 clovesGarlic, minced
- 1½ tbspMaghreb Spice Blend (half quantity — intentional)
- ½ tspHarissa paste
- 1 tbspOlive oil (sauce only — NO oil for wagyu pan)
- 360 mlLow-sodium beef broth
- Fresh parsley or cilantro (large handful)
- 1Lemon, juiced
- Raisins or dried apricots (optional)
Nutrition / serving
- Calories570 kcal
- Protein38 g
- Carbs46 g
- Fat22 g
- Fiber5 g
Cost Estimate
~$9.42 CAD per serving (estimate)
Instructions
Soften the onion
Heat 1 tbsp olive oil in a deep skillet over medium. Add onion, cook 5 min until soft and golden.
Add spices
Add garlic and Maghreb Spice Blend. Cook 1 min, stirring until fragrant.
Simmer
Add crushed tomatoes, harissa, and broth. Simmer 8–10 min. Add zucchini and roasted peppers. Cook 5–6 min until zucchini is just tender. Add raisins if using. Keep warm on low.
Rest the beef
Bring wagyu strips to room temperature for 10 min before cooking.
Screaming-hot pan — no oil
Heat a cast iron skillet or heavy pan over HIGH heat until very hot. Add NO oil — wagyu releases enough fat on its own.
Sear fast
Add strips in a single layer. Sear 60–90 seconds per side only. Caramelised outside, still pink inside. Work in 2–3 batches — do not crowd. Season with salt and pepper immediately after. Rest 2 min.
Make couscous
Bring 360 ml broth to a boil. Pour over dry couscous in a large bowl. Cover tightly 5 min. Fluff with fork. Season with lemon juice and a drizzle of olive oil.
Assemble
Couscous base → ladle sauce over → lay wagyu strips on top (not submerged). Finish with parsley/cilantro and lemon juice. Divide into 6 portions.
Freeze & Reheat
FREEZE THE SAUCE ONLY — do not freeze cooked wagyu (marbling separates and turns greasy). Freeze 2 portions of sauce in airtight containers up to 2 months. When serving: thaw sauce, reheat in saucepan, make fresh couscous (5 min), quickly sear 150 g fresh wagyu per portion (3 min).
Chef's Cool Facts
What is Wagyu?
'Wagyu' (和牛) means 'Japanese cow.' Canadian and Australian wagyu are rated BMS 4–9. Avoid A5 Japanese wagyu for this recipe — too rich and expensive to use in a spiced sauce.
Oleic Acid
Wagyu fat is unusually high in oleic acid — the same monounsaturated fat in olive oil — with a melting point below body temperature, which is why it literally melts on the tongue.
Spice Balance
The Maghreb spice quantity here is intentionally halved. With premium beef, the goal is warm background spice that complements the fat's natural sweetness — less is genuinely more.