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Test Rebekka

Test Rebekka

with Charred Courgettes, Couscous and Flaked Almonds

A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat, and the showstopping spice in tonight’s delicious recipe. Warming, simple to prep and packed with fresh good-for-you ingredients, regardless of the weather outside, this recipe is guaranteed to take you to the warm, sunny climes of Northern Africa.

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 Time20 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

250 bag

Arugula

1 ball

arborio rice

1 block

asparagus

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Nutritional Values

Calories708 kcal
Energy (kJ)2973 kJ
Fat21 g
of which saturates6 g
Carbohydrate78 g
of which sugars23 g
Protein46 g
Sodium4.65 mg
The average adult daily energy intake is 8700 kJ

Instructions

Brown the Beef
1

Preheat the oven to 220°C/200°C fan-forced. Grate the Mozzarella cheese. Dice the zucchini. Peel and crush the garlic. Halve the cherry tomatoes. TIP: It's much easier to cut tomatoes using a small serrated knife. Pick the oregano leaves. Juice the lemon.

Prep the Veggies
2

Halve, then remove the core from the red pepper and thinly slice. Remove the top and bottom from the courgette. Slice into 1cm thick rounds. Roughly chop the coriander (stalks and all). Zest the lemon.

Cook the Stew
3

Once the beef has browned, add the pepper. Stir together and cook until starting to soften, 6-7 mins. Add the chermoula, stir and cook for 1 minute more. Pour in the chopped tomatoes and water (see ingredient list for amount), then stir in the stock pot. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer until thick and tomatoey, 15-20 mins.

Soak the Couscous
4

Meanwhile, boil your kettle. Put the couscous in a mixing bowl. Add the lemon zest, a drizzle of olive oil, a pinch of salt and a grind of pepper. Pour the boiling water (see ingredient list for amount) onto the couscous and cover with clingfilm or a plate. Leave for 10-15 mins, the couscous will cook as it absorbs the water.

Char the Courgette
5

Heat another frying pan over high heat (no oil). Add the courgette and leave to cook until charred, 5 mins each side. Transfer to a plate, add salt and pepper and set aside.

Season and Serve
6

Taste the stew and season accordingly, then stir through half the coriander. Fluff up the couscous, stir through the remaining coriander. Taste and add lemon juice if you like things zesty. Divide between bowls, spoon over the beef stew and finish with some charred courgette and a sprinkling of flaked almonds. Enjoy!