Middle Eastern Beef & Carrot Couscous
with Tahini Drizzle & Tomato Salsa
How satisfying are juicy beef strips on a bed of fluffy carrot couscous? You'll have to make this delectable Middle Eastern dish to find out! We've added cooling salsa and creamy tahini to top it off. Simply delicious.
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Ingredients
2 clove
garlic
1 unit
carrot
1 unit
tomato
1 bunch
mint
1 cube
beef stock
1 packet
couscous
(Contains Gluten, Wheat;)
1 bag
baby spinach leaves
½ tub
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
1 packet
beef strips
1 sachet
chermoula spice mix
(Contains Sulphites;)
Not included in your delivery
olive oil
20 g
butter
¾ cup
water (for the couscous)
1 tsp
white wine vinegar
1 tsp
water (for the dressing)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the tomato. Pick and thinly slice the mint leaves.
Heat a medium saucepan over a medium-high heat. Melt the butter. Add the carrot and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Stir through the baby spinach leaves.
While the couscous is cooking, combine the tomato, 1/2 the mint, the white wine vinegar and a drizzle of olive oil in a small bowl. Add a pinch of salt and pepper. Stir to combine and set aside. In a medium bowl, combine the tahini (see ingredients list) and water (for the dressing). Set aside.
In a large bowl, combine the beef strips, chermoula spice blend and a drizzle of olive oil.
Heat a large frying pan to a high heat with a drizzle of olive oil. Add the beef strips in batches, tossing, until browned, 2 minutes. Season with a pinch of salt and pepper.
Divide the carrot couscous between bowls and top with the chermoula beef and salsa. Drizzle over the tahini to serve.
