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!
Always refer to the product label for the most accurate ingredient and allergen information.
beef-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
chermoula spice mix
water (for the couscous)
white wine vinegar
water (for the dressing)
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.
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.
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.
In a second medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.
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.
Divide the carrot couscous between bowls. Top with the chermoula beef and mint salsa. Garnish with the remaining mint. Serve with the tahini dressing.