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

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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!

Tags:

Dietitian approved

•Over 30g protein

Allergens:

Gluten

•Wheat

•Sesame

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

zucchini

beetroot

1 sachet

ras el hanout

2 clove

garlic

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Uova, Soja.)

1 packet

beef mince

1 sachet

chermoula spice blend

(May be present: Soja.)

1 bag

salad leaves

2 packet

Golden Goddess Dressing

(Contains: Sesamzaad;)

1 packet

pepitas

(May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Pecannüsse, 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

• 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.

• 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.

• 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.

• 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.

• 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.