Couscous – the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with mildly spiced beef strips and greens. Don’t forget the generous dollop of cooling yoghurt to bring the meal together.
This recipe is under 650kcal per serving.
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baby spinach leaves
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
garlic & herb seasoning
Zest the lemon to get a pinch, then slice into wedges. Grate the carrot. Finely chop the garlic. Trim and halve the green beans. Roughly chop the baby spinach leaves. In a small bowl, combine the Greek-style yoghurt with a generous squeeze of lemon juice. Set aside.
Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Cook the carrot and 1/2 the garlic, stirring, until softened, 2-3 minutes. Add the water and chicken-style stock powder, then bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork, then stir through the lemon zest, baby spinach and currants. Season to taste and set aside.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans with a splash of water, tossing, until just tender, 3-4 minutes. Transfer to a plate.
While the green beans are cooking, combine a drizzle of olive oil, the garlic & herb seasoning and the remaining garlic in a medium bowl. Add the beef strips and toss to coat. Return the empty frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Return the green beans to the pan and toss until warmed through, 1 minute. Season to taste.
Divide the jewelled couscous between plates. Top with the spiced beef and green beans. Dollop with the lemon yoghurt. Garnish with the toasted almonds. Serve with any remaining lemon wedges.