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Roast Beetroot, Beef & Chermoula Couscous Salad
Roast Beetroot, Beef & Chermoula Couscous Salad

Roast Beetroot, Beef & Chermoula Couscous Salad

with Harissa Yoghurt & Goat Cheese

We're in our light and bright era so only a salad will do! Tonight, roasted beetroot and beef meets a chermoula-spiced carrot couscous for the duo of a lifetime. With the stellar additions of goat cheese and harissa yoghurt, this one will get the tick of approval after just one bite!

Allergens:
Gluten
Wheat
Almond
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Lemon

1 packet

Harissa Paste

1 packet

Couscous

1 sachet

Chermoula Spice Blend

250 g

Beef Strips

1 packet

Flaked Almonds

2

Garlic

1

Carrot

1 packet

Greek-Style Yoghurt

1 packet

Spinach & Rocket Mix

1 packet

Marinated Goat Cheese

2

Beetroot

Not included in your delivery

¾ cup

water

1 drizzle

olive oil

Nutritional Values

Calories722 kcal
Energy (kJ)3020 kJ
Fat29.3 g
of which saturates11.7 g
Carbohydrate60.5 g
of which sugars24.2 g
Dietary Fibre12.9 g
Protein51.8 g
Sodium1180 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Baking Paper

Cooking Steps

Roast the beetroot
1

• Preheat oven to 220°C/200°C fan-forced. Slice beetroot into thin wedges. Place on a lined oven tray.
• Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 30-35 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Get prepped
2

• Meanwhile, grate carrot.
• Finely chop garlic.
• Slice lemon into wedges.

Cook the couscous
3

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Add carrot and cook, stirring, until softened, 2-3 minutes. Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
• Add the water and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

Make the harissa yoghurt
4

• 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.
• In a small bowl, combine harissa paste, Greek-style yoghurt and a splash of water. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Toss the couscous
5

• Once couscous is done, add spinach and rocket mix, flaked almonds, a squeeze of lemon juice and some marinated goat cheese oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine.

Finish & serve
6

• Divide couscous salad between bowls. Top with beef and roasted beetroot. Drizzle over harissa yoghurt. Crumble over goat cheese. 
• Serve with any remaining lemon wedges. Enjoy!

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