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!
