HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Beef & Carrot Couscous
Chermoula Beef & Carrot Couscous

Chermoula Beef & Carrot Couscous

with Cucumber Salad & Lemon Yoghurt

Family Friendly
Read more

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!

Tags:Kid Friendly
Allergens:Tree NutsGlutenSulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



2 clove






1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

garlic & herb seasoning

1 packet



1 packet

beef mince

1 sachet

chermoula spice mix


1 tin

diced tomatoes with garlic & olive oil

1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup


1 tsp


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3273 kJ
Fat34 g
of which saturates13.3 g
Carbohydrate66.2 g
of which sugars28.5 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium1249 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.