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Tender Beef & Sweet Pumpkin Tagine
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Tender Beef & Sweet Pumpkin Tagine

Tender Beef & Sweet Pumpkin Tagine

with Herby Couscous

Transport yourself to the colourful streets of Fez with this simple recipe! Our cheat’s tagine is one for the masses and guaranteed to satisfy all of your comfort food cravings. From sweet to spicy to salty, the flavours in this number are sure to take your tastebuds on a whirlwind adventure.


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 Time35 minutes


Serving amount


brown onion

1 clove



butternut pumpkin

½ bag

baby spinach leaves

1 bunch


1 steak

Premium Beef Rump

2 tsp

Mild Moroccan Spice Blend

1 tin

diced tomatoes

½ cup


(Contains Gluten, Wheat;)

Not included in your delivery

1 tbs

olive oil

2 tsp


½ cup

boiling water

1 tsp



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2840 kcal
Fat17.4 g
of which saturates5.6 g
Carbohydrate76.1 g
of which sugars22.9 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium238 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Aluminum Foil
Non-Stick Pan
Cling Wrap



To prepare the ingredients, finely slice the brown onion, peel and crush the garlic, peel and cut the pumpkin into 2 cm cubes, wash the baby spinach and finely chop the parsley.


Heat a medium frying pan over a medium-high heat. Rub the premium beef rump steak with half of the olive oil. Season with salt and pepper. Add the steak to the pan and cook for 3 minutes on each side for medium rare or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm.


Heat the remaining olive oil in the same frying pan. Add the brown onion and cook for 5 minutes or until so . Add the garlic, Moroccan spice and honey and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute or until coated in the spices. Add the diced tomatoes and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the sauce is slightly thickened and the pumpkin is tender.


Thinly slice the rested steak and gently stir it through the tagine with the baby spinach. Simmer for 2-3 minutes and then remove from the heat.


Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove wrap and fluff the couscous with a fork. Stir through the butter and parsley (reserving a small amount for a garnish).


Divide the couscous between bowls. Top with the tagine and a sprinkle of the remaining parsley. Season to taste with salt and pepper.