250ml (1 cup) chicken stock
2 baby bok choy, halved
180g tub Chris Chunky Exotic Thai, Cashew & Coriander
1 cup (180g) instant cous cous
200g rump steak, cubed
1 small red capsicum, finely sliced
Fresh coriander leaves, to taste.

1.Bring the chicken stock to a simmer and poach the bok choy for 2 mins or until lightly cooked. Remove and keep warm.

2.Add Chris Chunky Exotic Thai, Cashew & Coriander Dip and cous cous to the stock, stirring to blend. Turn off the heat, and stand, covered for 3-5 mins.

3.Grill or bbq the steak until tender; serve over the cous cous with warm bok choy, capsicum and coriander.