Greek-Style Beef & Fresh Veggie Couscous
with Garlic Yoghurt
Beef and veggies can get a little tiresome, but we bet with this new twist, everyone at the table will be wanting a second helping. A cooling, garlic infused yoghurt sits dolloped on top of an array of veggies and couscous for that touch of tang - it can be confirmed that beef and veggies are back in the good books!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
Ingredients
2 clove
garlic
1 packet
couscous
(Contains: Gluten(Wheat); )
½
lemon
1
tomato
1
cucumber
1 packet
baby leaves
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. • In a medium bowl, add couscous and the salt. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby leaves. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 with salt and pepper. Set aside.
• Return 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, then add the honey, tossing beef to coat.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Meanwhile, add tomato, cucumber and baby leaves to the couscous, along with lemon zest, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste and toss to combine.
• Divide fresh veggie couscous between bowls. • Top with Greek-style beef and dollop with garlic yoghurt to serve. Enjoy!