Easy Beef Chilli & Spinach Couscous
with Sour Cream & Tomato Corn Salsa
Easily whip up this recipe for our take on the classic salad bowl - packed with refreshing veggies and a rich, tomatoey base. Don't forget a dollop of sour cream to perfectly compliment the warmth of our Mexican Fiesta spice blend.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
baby spinach leaves
1
tomato
1 tin
sweetcorn
1 packet
beef mince
2 packet
garlic paste
1 sachet
Mexican Fiesta spice blend
1 box
passata
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 packet
Light Sour Cream
(Contains: Milk;)
Ā½
lime
Not included in your delivery
olive oil
drizzle
white wine vinegar
Ā¼ tsp
salt
20 g
butter
(Contains: Milk;)
Ā¾ cup
boiling water
Utensils
Cooking Steps
ā¢ Boil the kettle. Roughly chop baby spinach leaves and tomato. ā¢ Drain sweetcorn. ā¢ Cut lime into wedges. ā¢ In a medium bowl, combine tomato, corn and a drizzle of white wine vinegar and olive oil. Season.
ā¢ Heat a large frying pan over medium-high heat (no need for oil!). ā¢ Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. ā¢ Add garlic paste and Mexican fiesta spice blend and cook, until fragrant, 1 minute. SPICY! This spice blend is hot! Add less if you're sensitive to heat. ā¢ Add the passata, the salt and butter and simmer, until slightly thickened, 3-4 minutes.
ā¢ While the chilli is cooking, in a medium bowl, combine couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. ā¢ Immediately cover with a plate and leave for 5 minutes. ā¢ Fluff up with a fork, stir spinach through and set aside.
ā¢ Divide spinach couscous between bowls. ā¢ Top with beef chilli and tomato corn salsa. ā¢ Serve with sour cream and lime wedges. Enjoy!
