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Chermoula Beef Strips & Carrot Couscous

Chermoula Beef Strips & Carrot Couscous

with Mint Salsa & Tahini Dressing

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How satisfying are juicy beef strips on a bed of fluffy carrot couscous? You'll have to make this delectable Middle Eastern dish to find out! We've added cooling mint salsa and creamy tahini to top it off. Simply delicious.

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!

Allergens:MilkGlutenSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

½

carrot

1

tomato

1 bunch

broccolini

1 bunch

mint

1 sachet

beef-style stock powder

1 packet

couscous

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

½ packet

tahini

(ContainsSesame)

1 packet

beef strips

1 sachet

chermoula spice mix

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

1 tsp

white wine vinegar

1 tsp

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2440 kJ
Fat20.9 g
of which saturates12 g
Carbohydrate50 g
of which sugars7.6 g
Dietary Fiber0 g
Protein45.9 g
Cholesterol0 mg
Sodium986 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Grate the carrot (see ingredients), unpeeled. Finely chop the tomato. Trim the broccolini and cut into 2cm pieces. Pick and thinly slice the mint leaves.

2

Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Add the carrot and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and beef-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

3

In a small bowl, add the tomato, white wine vinegar, 1/2 the mint and a drizzle of olive oil. Season with salt and pepper, then stir to combine. Set aside. In a medium bowl, combine the tahini (see ingredients) and water (for the dressing). Set aside.

4

In a second medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.

5

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook until softened, 5-6 minutes. Transfer to the couscous and stir through. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 2 minutes. Season with salt and pepper.

6

Divide the carrot couscous between bowls. Top with the chermoula beef and mint salsa. Garnish with the remaining mint. Serve with the tahini dressing.