Quick Chermoula-Spiced Beef
with Carrot Couscous, Tomato Salad & Yoghurt
- Milk
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
Everyone will love the mild spices and colourful veg in this beef dish. Complete with almond-adorned carrot couscous and tangy yoghurt, there's the perfect balance of flavours and textures with every bite. This recipe is under 650kcal per serving.
Ingredients
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
beef strips
1
tomato
½
carrot
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
garlic paste
1 bag
baby spinach leaves
1 packet
greek style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
10 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• In a medium bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and 1/3 of the Greek-style yoghurt. Add beef strips, turning to coat. Set aside. • Roughly chop tomato. Grate carrot (see ingredients). Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strip, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and cover to keep warm. • Meanwhile, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute.
• Add the water and chicken-style stock powder to the saucepan. Bring to the boil. Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Meanwhile, combine tomato and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Toss to coat. Set aside. • Fluff up couscous with a fork, then stir through baby spinach leaves and slivered almonds. Season to taste.
• Divide beef and carrot couscous between plates. Top couscous with tomato salad. • Serve with remaining yoghurt. Enjoy!
