Glazed Chermoula Beef & Veggie Couscous
with Garlic Yoghurt- Wheat
- Gluten
- Milk
Ingredients
1 packet
Couscous
(Contains: Wheat, Gluten; )
250 g
Beef Strips
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
White Turnip
1
Carrot
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut white turnip and carrot into bite-sized chunks. Finely chop garlic. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.
• In a medium bowl, add couscous and chicken-style 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.
• In a medium bowl, combine beef strips, chermoula spice blend (see ingredients), a drizzle of olive oil and pinch of salt and pepper. • When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss to combine. Transfer to a plate.
• To the couscous, add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. • Divide roast veggie couscous between bowls. Top with honey-glazed chermoula beef (plus any resting juices!). • Drizzle over garlic yoghurt to serve. Enjoy!
