Quick Middle Eastern Beef & Tahini with Wholemeal Carrot Couscous & Tomato Salsa
Lean Protein | Healthier Carbs | Packed with Veggies
- Milk
- Gluten
- Wheat
- Sesame
- May contain traces of allergens
- Eggs
- Soy
- Gluten
- Traces of Tree Nuts
- Milk
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. This recipe is under 650kcal per serving.
Ingredients
2 clove
garlic
1
carrot
1
tomato
1 bunch
mint
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 bag
baby spinach leaves
½ tub
tahini
(Contains: Sesame; May be present: Eggs, Gluten, Soy, Tree Nuts, Milk.)
1 packet
beef strips
1 sachet
chermoula spice blend
(May be present: Soy.)
1 cube
beef stock
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
white wine vinegar
¾ cup
water (for the couscous)
1 tsp
water (for the dressing)
Utensils
Cooking Steps
Finely chop the garlic. Grate the carrot. Finely chop the tomato. Pick and thinly slice the mint leaves.
Heat a medium saucepan over a medium-high heat. Melt the butter. Cook the carrot 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 wholemeal 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, white wine vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Stir to combine and set aside. In another bowl, combine the tahini (see ingredients) and water (for the dressing). Set aside.
In a medium bowl, combine the beef strips, chermoula spice blend and a drizzle of olive oil.
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef strips in batches, tossing, until browned, 2 minutes. Season.
Divide the carrot couscous between bowls and top with the Middle Eastern beef and tomato salsa. Serve with the tahini and the remaining mint.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Middle Eastern spices and tahini, though some found it a bit bland or overpowering.
- Ease of prep: Quick and simple to make, with clear instructions, though some noted multiple pots were needed.
- Suggestions: Several recommended adding extra herbs or spices to boost flavour. Some preferred yoghurt instead of tahini.
- Leftovers: A few mentioned it reheated well and tasted good cold the next day.
- Texture: The carrot couscous was a hit, but some found the beef strips tough or chewy.
