Mediterranean-Spiced Beef
with Carrot Couscous & Yoghurt
- Milk
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 packet
beef strips
1 sachet
mediterranean seasoning
1 packet
Greek-style yoghurt
(Contains: Milk)
1
tomato
½
carrot
1 packet
garlic paste
½ packet
chicken stock pot
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
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 strips, 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.
• To saucepan, add the water and chicken-style stock powder. 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. Season to taste.
• Divide carrot couscous between plates. • Top couscous with beef strips and tomatoes. • Serve with remaining yoghurt and sprinkle over flaked almonds. Enjoy!
