Honey-Glazed Chermoula Beef & Pepitas

Name: Honey-Glazed Chermoula Beef & Pepitas with Ras El Hanout-Spiced Roast Veggie & Wholemeal Couscous Toss
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 zucchini; 1 beetroot; 1 sachet ras el hanout; 2 clove garlic; ¾ cup boiling water; 1 packet wholemeal couscous; 1 packet beef mince; 1 sachet chermoula spice blend; 1 tbs honey; 1 bag salad leaves; 1 drizzle red wine vinegar; 2 packet Golden Goddess Dressing; 1 packet pepitas

with Ras El Hanout-Spiced Roast Veggie & Wholemeal Couscous Toss

3.5(163)

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Calories

:

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Protein

:

43.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Sesame
May contain traces of allergens
Eggs
Soy
Milk
Peanuts
Sesame
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pistachio
Pecan
Walnut

Get ready for an explosion of flavour! The beef is lightly spiced with our Chermoula spice blend which contains spices such as paprika, cumin and turmeric, then finished in a sweet glaze of honey. Not to be outshined is the Ras El Hanout roasted veggie couscous which has been inspired by the flavours of Northern Africa. Topped with a drizzle of golden goddess dressing this is a dish is a delectable delight. *This week's pearl couscous was in short supply, so we replaced it with wholemeal couscous. Don't worry, the recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

zucchini

1

beetroot

1 sachet

ras el hanout

2 clove

garlic

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

beef mince

1 sachet

chermoula spice blend

(May be present: Soy.)

1 bag

salad leaves

2 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

pepitas

(May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

Not included in your delivery

olive oil

¾ cup

boiling water

1 tbs

honey

1 drizzle

red wine vinegar

Nutritional Values

Energy (kJ)2871 kJ

Fat31.9 g

of which saturates7.9 g

Carbohydrate50.9 g

of which sugars19.7 g

Protein43.1 g

Sodium915 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut zucchini into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle with Ras El Hanout, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• When veggies have 10 minutes remaining, boil the kettle. • Add the boiling water and a good pinch of salt to a medium saucepan and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from the heat. • Set aside until all the water is absorbed, 6 minutes. Fluff up with fork and set aside, uncovered.

3

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.

4

• To frying pan, add garlic, chermoula spice blend and the honey and cook, tossing, until fragrant, 30 seconds - 1 minute. Season to taste.

TIP: For best results, drain the oil from the pan before cooking the glaze.

5

• Meanwhile, to saucepan with couscous, add roasted veggies, salad leaves, a drizzle of red wine vinegar and olive oil. • Toss to combine and season to taste.