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!
Always refer to the product label for the most accurate ingredient and allergen information.
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
garlic & herb seasoning
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
chermoula spice blend
baby spinach leaves
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.