Chermoula Beef & Jewelled Couscous Bowl
with Cherry Tomatoes & Yoghurt- Almond
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Dreaming of warm flavours? Try our beef and jewelled couscous, bursting with rich flavours, currants and almonds. This dish is sure to transport you from the dinner table on the very first bite. This recipe is under 650kcal per serving.
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
250 g
Beef Mince
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
1 packet
Currants
(Contains: Gluten, Milk, Soy, Wheat, May contain traces of allergens; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• In a medium heatproof bowl, add couscous and the vegetable 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.
• While the couscous is cooking, finely chop cucumber.
• Halve snacking tomatoes.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add chermoula spice blend and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste.
• Add baby spinach leaves to the cooked couscous, along with cucumber, tomatoes and currants, then toss to combine.
• Divide jewelled couscous between bowls. Top with chermoula beef.
• Serve with Greek-style yoghurt and garnish with toasted almonds. Tear over coriander to serve. Enjoy!
