xSpiced Coconut Beef & Veggie Couscous
with Roasted Almonds | Serves 4
- Almond
- Milk
- Gluten
- Wheat
- Sulphites
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
The rich and smokey flavours of this beef-loaded coconut curry pairs perfectly with delicate, veggie couscous. Don't forget a scattering of roasted almonds for some added crunch. With this ample serving you'll have plenty of leftovers to heat up for later!
Ingredients
2
Zucchini
1
Red Onion
1
Capsicum
1 packet
Chickpeas
2 sachet
Paprika Spice Blend
4 clove
Garlic
1 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
chicken stock pot
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
beef strips
1 sachet
chermoula spice mix
(Contains: Sulphites;)
1 packet
tomato paste
2 packet
coconut milk
1 packet
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
1.5 cup
water (for the couscous)
Ā¼ cup
water (for the sauce)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Cut zucchini into bite-sized chunks. Slice red onion into thick wedges. ā¢ Roughly chop capsicum. Drain and rinse chickpeas. ā¢ Place veggies and chickpeas on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat. ā¢ Spread out evenly, then roast until tender, 20-25 minutes.
ā¢ Meanwhile, finely chop garlic. Roughly chop roasted almonds. ā¢ In a medium saucepan, heat the butter over medium-high heat. ā¢ Add garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the chicken stock pot and bring to the boil. ā¢ Add couscous and stir to combine. Cover with a lid and remove from heat. ā¢ Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
ā¢ While couscous is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. ā¢ When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and season with salt and pepper. ā¢ Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook chermoula spice blend and tomato paste until fragrant, 1 minute. ā¢ Add coconut milk and the water (for the sauce). Cook, stirring, until thickened slightly, 2-3 minutes. ā¢ Return beef to pan, stirring to combine, 1 minute. Season with pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
ā¢ To the saucepan with couscous, add roasted veggies, chickpeas, baby spinach leaves, a drizzle of olive oil and vinegar. Toss to combine. Season to taste. ā¢ Divide roasted chickpea couscous salad and spiced coconut beef between 4 microwave-safe containers. Sprinkle over roasted almonds. Cover with a lid and refrigerate. ā¢ When ready to serve, microwave on high for 4 minutes, stirring halfway, until heated through. Enjoy!
