Herby Beef & Jewelled Couscous
with Yoghurt & Flaked Almonds
- Milk
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Soy
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Couscous – the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with mildly spiced beef strips and greens. Don’t forget the generous dollop of yoghurt to bring the meal together. This recipe is under 650kcal per serving.
Ingredients
1
carrot
3 clove
garlic
1
tomato
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy)
1 sachet
garlic & herb seasoning
1 packet
beef strips
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
• Grate carrot. • Finely chop garlic. • Roughly chop tomato and baby spinach leaves.
• Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and 1/2 the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. Add couscous and currants, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach and tomato. Season to taste and set aside uncovered.
• In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and remaining garlic. Add beef strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Remove from heat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide jewelled couscous between bowls. Top with herby beef. • Dollop with Greek-style yoghurt. Sprinkle over flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of currants, flaked almonds, yoghurt, and herb-seasoned beef was widely enjoyed, with many calling it beautifully balanced. Some found the couscous and beef a little mild; adding extra seasoning or a squeeze of lemon can help lift the flavour.
- Ease of prep: Most found this quick and straightforward to pull together, with clear instructions that even less confident cooks appreciated.
- Suggestions: Several reviewers noted the garlic & herb seasoning on the beef can be quite intense, so adjust to taste if you prefer a lighter hand. Cooking the beef in small batches over high heat and keeping pieces larger helps avoid dryness — watch the couscous liquid ratio closely to prevent it turning dry or clumpy.
- Leftovers: At least one reviewer enjoyed this cold for lunch the next day, and another found it reheated well after a busy evening.
- Portions: A few customers felt the servings were on the smaller side and suggested more beef, yoghurt, and almonds would make the meal more satisfying.
