Roast Beetroot, Beef & Chermoula Couscous Salad

Name: Roast Beetroot, Beef & Chermoula Couscous Salad with Harissa Yoghurt & Goat Cheese
Total time: 40 min
Yield: 2
Cuisine: African
Ingredients: 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; ¾ cup water; 1 drizzle olive oil

with Harissa Yoghurt & Goat Cheese

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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

Lemon

1 packet

Harissa Paste

(May be present: Soy.)

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

250 g

Beef Strips

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

Garlic

Carrot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

1 packet

Marinated Goat Cheese

(Contains: Milk;)

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

• 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.

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

• 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.

• 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.

• 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.

• 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!