Double Glazed Chermoula Beef & Veggie Couscous
with Garlic Yoghurt
A sweet honey glaze on chermoula-spiced beef strips? We say yes please! Feast your eyes on this delectable dinner, with a colourful veggie-speckled couscous acting as a fluffy bed for all of that juicy, beefy goodness. All you need is a dollop of garlic yoghurt for a touch of tang!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Chicken-Style Stock Powder
1
baby leaves
1
White Turnip
1
Carrot
2
Beef Strips
1
Chermoula Spice Blend
1
Greek-Style Yoghurt
(Contains Milk; )
Garlic
1
Couscous
(Contains Gluten(Wheat); )
Not included in your delivery
1
olive oil
white wine vinegar
boiling water
honey
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut white turnip and carrot into bite-sized chunks. Finely chop garlic. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.
• In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• In a medium bowl, combine beef strips, chermoula spice blend (see ingredients), a drizzle of olive oil and pinch of salt and pepper. • When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss to combine. Transfer to a plate.
• To the couscous, add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. • Divide roast veggie couscous between bowls. Top with honey-glazed chermoula beef (plus any resting juices!). • Drizzle over garlic yoghurt to serve. Enjoy!