HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Honey & Yoghurt Tunisian Beef
Easy Honey & Yoghurt Tunisian Beef

Easy Honey & Yoghurt Tunisian Beef

with Roast Veggie Couscous & Mint

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How satisfying are juicy beef strips, coated in honey and yoghurt on a bed of filling, veggie-packed couscous? You'll have to make this delectable Tunisian-inspired dish to find out! With prepping made easy and a simply delicious end result, it'll be a night full of wins.

Tags:EasyQuick PrepUnder 650kcal

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

chopped veggie mix

1 packet


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

½ sachet


1 sachet

chicken-style stock powder

1 packet

beef strips

1 sachet

Tunisian seasoning

1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

1 bunch


Not included in your delivery

olive oil

¾ cup

boiling water

¼ tsp


½ tbs


½ tbs

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2367 kJ
Fat21.3 g
of which saturates6.7 g
Carbohydrate58.4 g
of which sugars18.8 g
Protein37.4 g
Sodium1474 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Roughly chop the parsnip. Place the chopped veggie mix and parsnip on a lined oven tray, drizzle with olive oil and season. Toss to coat and roast until tender, 20-25 minutes.


While the veggies are roasting, place the couscous and currants (see ingredients) in large bowl, then sprinkle over the chicken-style stock powder. Add the boiling water 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 add the beef strips, Tunisian spice blend, the salt, honey and a small dollop of Greek-style yoghurt in a medium bowl. Toss to combine. When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.


Add the roasted veggies, baby spinach leaves and the white wine vinegar to the couscous. Toss to combine and season. Divide the roast veggie couscous between bowls. Top with the honey-yoghurt Tunisian beef (plus any resting juices!) and remaining yoghurt. Tear over the mint leaves.