Moroccan Beef With Butternut Squash Couscous

• 2 1/2 tbsp vegetable or olive oil
• 1 None onion, sliced
• 1 lb butternut squash, peeled and cut into 1/4-inch pieces
• 1 None large chicken bouillon cube
• 1 1/2 cups couscous
• 1 lb beef sirloin steak, fat trimmed, thinly sliced
• 1 1/2 tbsp Moroccan seasoning
• 2 None zucchini, thickly sliced
• 1/4 cup chopped mint
• None None Lemon wedges, to serve

1. Heat 1 tbsp of the oil in a large skillet on medium heat. Cook the onion for 3 mins or until softened. Add the squash; cook and stir for 5 mins or until almost tender. Combine the crumbled bouillon cube with 2 cups boiling water in a bowl. Pour over the squash mixture. Bring to a boil. Cook for 2 mins or until tender.
2. Pour the squash mixture over couscous in a large heatproof bowl. Cover with plastic wrap and let stand for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains.
3. Meanwhile, combine the beef and 1 tbsp of the seasoning in a bowl. Heat 2 tsp of the remaining oil in the same skillet on high heat. Cook the beef, in batches, for 3 mins or until browned. Transfer to a heatproof plate. Cover with foil to keep warm.
4. Heat the remaining oil in the skillet. Add the zucchini and the remaining seasoning; cook and stir for 2 mins or until tender. Return the beef to the pan; cook and stir for 30 seconds or until heated through.
5. Divide the couscous among serving bowls. Top with the beef mixture and mint. Serve with lemon wedges.

vegetable, onion, butternut squash, chicken bouillon cube, couscous, beef sirloin steak, seasoning, zucchini, mint, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/37192 (may not work)