Dinner

Moroccan Spiced Steak with Giant Cous Cous

Step 1 of 5

Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.

LEVEL 1 (Combi Pan)

300g giant cous cous
500ml chicken or beef stock
80g raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 200g ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 300g aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

LEVEL 1 (Combi Pan)

10oz giant cous cous
17fl. oz chicken or beef stock
2oz raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 7oz ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 10.6oz aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

Step 2 of 5

Coat steaks with Moroccan seasoning and sea salt flakes. In a bowl, mix roasted pepper sauce and tapenade together. Then spread over steaks.

LEVEL 1 (Combi Pan)

300g giant cous cous
500ml chicken or beef stock
80g raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 200g ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 300g aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

LEVEL 1 (Combi Pan)

10oz giant cous cous
17fl. oz chicken or beef stock
2oz raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 7oz ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 10.6oz aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

Step 3 of 5

In a separate large bowl, toss aubergine, onion, oil, seasoning and salt until evenly coated. Season as desired. Place steaks on bake tray and place the vegetables around the steaks. Slide the tray into Level 2.

LEVEL 1 (Combi Pan)

300g giant cous cous
500ml chicken or beef stock
80g raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 200g ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 300g aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

LEVEL 1 (Combi Pan)

10oz giant cous cous
17fl. oz chicken or beef stock
2oz raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 7oz ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 10.6oz aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

Step 4 of 5

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 175°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 10 minutes before cooking).

LEVEL 1 (Combi Pan)

300g giant cous cous
500ml chicken or beef stock
80g raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 200g ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 300g aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

LEVEL 1 (Combi Pan)

10oz giant cous cous
17fl. oz chicken or beef stock
2oz raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 7oz ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 10.6oz aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

Step 5 of 5

When cooking is complete, stir and fluff cous cous, add the cooking juices, and vegetables and stir until combined. Serve with steak.

LEVEL 1 (Combi Pan)

300g giant cous cous
500ml chicken or beef stock
80g raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 200g ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 300g aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

LEVEL 1 (Combi Pan)

10oz giant cous cous
17fl. oz chicken or beef stock
2oz raisins
1 tbsp Moroccan seasoning
1 tbsp olive oil

LEVEL 2 (Bake Tray)

4 x 7oz ribeye steaks
3 tbsp Moroccan seasoning
2 tsp sea salt flakes 
4 tbsp roasted red pepper sauce
2 tbsp olive tapenade 
1 x 10.6oz aubergine, cut into 2cm chunks
1 red onion, peeled, cut into 2cm chunks
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tsp sea salt flakes

Compatible with

Ninja Combi All-in-One Multi-Cooker, Oven & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

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LEVEL 1 (Combi Pan)

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