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Chermoula Beef Bowl

Chermoula Beef Bowl

with Veggie Couscous & Lemon Yoghurt

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Get a load of this meal that's brimming with colour and flavour. With a fluffy (and sneaky) veggie couscous as the base for mildly spiced beef mince and a refreshing cucumber salad, all the elements come together for a delightful explosion of taste!

Allergens:Tree NutsGlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 unit


2 clove


½ unit


1 unit


1 bunch


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

1 packet


(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

beef mince

1 sachet

chermoula spice blend

1 tin

chopped tomatoes

1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup


1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2660 kJ
Fat20.3 g
of which saturates6.2 g
Carbohydrate66.6 g
of which sugars24.3 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium1250 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the red onion. Grate the carrot (unpeeled). Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Thinly slice the cucumber. Pick the mint leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 5-6 minutes. Transfer to a plate. Return the saucepan to a medium-high heat. Add the water and garlic & herb seasoning. Bring to the boil, then add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork, then stir through the onion and carrot.


While the couscous is cooking, combine the yoghurt, lemon zest and a pinch of salt and pepper in a small bowl. TIP: Add as much or as little lemon zest as you like depending on your taste preference.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic and chermoula spice blend and cook until fragrant, 1-2 minutes. Stir through the honey and chopped tomatoes, then bring to a simmer, stirring occasionally, until thickened, 2-3 minutes. Season to taste.


In a medium bowl, combine a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Add the baby spinach leaves and cucumber. Toss to coat.


Divide the veggie couscous between bowls. Top with the chermoula beef and cucumber salad. Drizzle over the lemon yoghurt and scatter with the toasted almonds. Tear over the mint leaves. Serve with any remaining lemon wedges.