Cook once, with a twist for lunch. Cook an amazing dinner as usual then create a new twist on the recipe to create something different for lunch the next day! Serve a rich Moroccan beef on mildly spiced rice and lentils with a fresh salad, then transform it into a couscous bowl for lunch! Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2200kJ Energy, 31.5g Fat, 6.9g Saturated Fat, 47.2g Carbohydrate, 7.5g Sugars, 31.5g Protein, 518mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Drain and rinse the lentils (see ingredients list). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the chermoula spice blend (see ingredients list) and cook until golden and fragrant, 1 minute. Add the lentils, basmati rice, water (for the rice) and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, bring a kettle of water to the boil. Slice the cucumber into half-moons. Slice the cherry tomatoes in half. Pick and roughly chop the mint leaves. Slice the lemon into wedges. In a medium bowl, combine the cucumber, cherry tomatoes, mint and baby spinach leaves. Season with salt and pepper and toss to combine.
In a separate medium bowl, place the couscous. In a small jug, combine 2/3 cup boiling water with 1/2 a crumbled chicken stock cube, then add to the couscous and stir to combine. Immediately (to make sure you catch the steam) cover the bowl with a plate and leave until all the water is absorbed, 5 minutes. Using a fork, fluff up the couscous then set aside, uncovered.
While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the Souk Market spice blend and tomato paste and cook until fragrant, 1 minute. Add the water (for the beef) and crumble in the remaining chicken stock (2 cubes for 2 people / 3 cubes for 4 people). Simmer until slightly thickened, 3 minutes. Season with salt and pepper.
Reserve two portions of the Moroccan beef (about 1 cup), two portions of the salad, two lemon wedges and 1/2 the fetta for lunch. Stir the crispy shallots through the cooked rice. Divide the rice and lentils between bowls and top with the remaining Moroccan beef. Top with Greek yoghurt and serve with the remaining salad. Squeeze the remaining lemon wedges over the salad and crumble over the remaining fetta.
When you're ready to pack lunch, divide the couscous and reserved Moroccan beef between two microwavable containers. In two separate containers, divide the reserved salad, lemon wedges, hummus and crumble over the reserved fetta. Refrigerate. At lunch, heat the Moroccan beef and couscous in the microwave for 2-3 minutes or until piping hot. Serve the salad and hummus on the side and season with lemon juice.