Chermoula Beef & Carrot Couscous
with Cucumber Salad & Lemon Yoghurt
Get a load of this meal that's brimming with colour and flavour. With a fluffy carrot couscous as the base for mildly spiced beef mince and a refreshing cucumber salad, all the elements come together for a delightful explosion of taste!
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
red onion
1
carrot
2 clove
garlic
½
lemon
1
cucumber
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
beef mince
1 sachet
chermoula spice mix
(Contains: Sulphites;)
1 tin
Diced Tomatoes With Garlic & Olive Oil
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Thinly slice the red onion. Grate the carrot (unpeeled). Finely chop the garlic. Zest the lemon (see ingredients) to get a pinch and slice into wedges. Thinly slice the cucumber. Heat a large frying pan over a medium-high heat, add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Add the red onion and carrot and cook, until softened, 5-6 minutes. Transfer to a plate. Return the saucepan to the heat, add the water and stir in the garlic & herb seasoning. Bring to the boil and add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic and chermoula spice blend and cook until fragrant, 1-2 minutes. Stir through the honey, butter and diced tomatoes with garlic & olive oil and simmer, stirring occasionally, until thickened, 2-3 minutes. Season to taste.
In a small bowl, combine the Greek yoghurt, lemon zest and season with salt and pepper.
TIP: Add more or less lemon zest to taste.
In a medium bowl, combine a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Add the baby spinach leaves and cucumber. Toss to coat.
Divide the carrot couscous between bowls, top with the chermoula beef and cucumber salad. Drizzle over the lemon yoghurt and scatter with the flaked almonds. Serve with any remaining lemon wedges.
