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 Eastern
Ingredients: 1 sachet Chermoula Spice Blend; 1 sachet Ras El Hanout; 2 packet Golden Goddess Dressing; 1 packet Pepitas; 2 Garlic; 1 Zucchini; 250 g Beef Mince; 1 packet Wholemeal Couscous; 1 Beetroot; Spinach & Rocket Mix

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

3.7

(163)

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Tags:

Dietitian approved

•High Protein

Allergens:

Sesame

•Gluten

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 sachet

Ras El Hanout

2 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

Pepitas

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

2

Garlic

1

Zucchini

250 g

Beef Mince

1 packet

Wholemeal Couscous

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

1

Beetroot

Spinach & Rocket Mix

Nutritional Values

Calories632 kcal

Energy (kJ)2640 kJ

Fat31.9 g

of which saturates8.1 g

Carbohydrate41.5 g

of which sugars10.8 g

Dietary Fibre13.7 g

Protein41 g

Sodium810 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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 (see ingredients) and a good pinch of salt to a medium saucepan and bring to the boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave 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.

6

• Divide wholemeal couscous toss between bowls. • Top with honey glazed spiced beef and golden goddess dressing. • Sprinkle over pepitas. Enjoy!