Quick Middle Eastern Beef & Tahini
with Wholemeal Carrot Couscous & Tomato Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1
Tomato
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1
Carrot
2 packet
Garlic Paste
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Tahini
1 packet
Mint
Cooking Steps
• Grate carrot. Finely chop tomato. Pick and thinly slice mint leaves. • In a medium saucepan over a medium-high heat, melt butter. • Add carrot and cook until softened, 2 minutes. Add garlic paste and cook until fragrant, 1 minute. Add the water (for the couscous) and chicken-style stock powder, then bring to the boil. • Add 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 baby spinach leaves.
• In a medium bowl, add tomato, white wine vinegar, a drizzle of olive oil and 1/2 the mint. Season with salt and pepper. Stir to combine, then set aside. • In another bowl, combine tahini (see ingredients) and the water (for the dressing). Set aside.
• In a medium bowl, combine beef strips, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef strips in batches, tossing, until browned, 2 minutes. Season.
• Divide wholemeal carrot couscous between bowls. Top with Middle Eastern beef and tomato salsa. • Serve topped with a dollop of tahini and remaining mint. Enjoy!
