Caribbean Beef & Wholemeal Couscous Bowl
with Charred Pineapple Salsa
This cheerful dish brings the tropical vibes to the table. Caramelised onion chutney is a welcome addition to the mildly spiced beef strips, adding a sweet and savoury depth of flavour and a lovely glaze, which the fluffy couscous happily soaks up.
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 clove
garlic
1 tin
pineapple slices
1
capsicum
1 bag
baby spinach leaves
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
beef strips
1 packet
caramelised onion chutney
1 pinch
chilli flakes
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¾ cup
boiling water
Utensils
Cooking Steps
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt and stir combine. Season with salt and pepper to taste.
• Boil the kettle. Drain pineapple slices. • Return frying pan to high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Transfer to a chopping board, then roughly chop. • While the pineapple is cooking, thinly slice capsicum. Roughly chop baby spinach leaves.
• In a medium bowl, combine charred pineapple, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until tender, 4-5 minutes. • Meanwhile, combine wholemeal couscous, the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and a good pinch of salt in a medium heatproof bowl. Immediately cover with a plate and leave for 5 minutes. • Fluff up couscous with a fork. Stir through cooked capsicum. Season to taste.
• While the couscous is cooking, combine mild Caribbean jerk seasoning, a drizzle of olive oil and pinch of salt and pepper in a second medium bowl. Add beef strips, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, tossing, in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add caramelised onion chutney. Toss to coat.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Divide wholemeal couscous, Caribbean beef and charred pineapple salsa between bowls. • Drizzle with garlic yoghurt. Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
