Easy Honey Chipotle Beef & Carrot Couscous
with Avocado Salsa & Coriander- Gluten(Wheat)
- Milk
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
This meal is like a rainbow in a bowl. Rich chipotle-honey beef strips are perfectly paired with bright orange carrot couscous, vibrant green avocado, fresh and fragrant red tomatoes and zesty yellow lemons! We’re eating all the colours tonight. *This recipe is under 650kcal per serving.*
Ingredients
2 clove
garlic
1
avocado
1
tomato
1
carrot
½
lemon
1 packet
beef strips
1 sachet
Tex-Mex spice blend
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 packet
coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Slice avocado in half, scoop out flesh and roughly chop. • Roughly chop tomato. • Grate carrot. • Zest lemon to get a pinch, then slice into wedges. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef, Tex-Mex spice blend and a drizzle of olive oil. Set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and garlic, then cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork and stir through lemon zest.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add mild chipotle sauce and the honey and toss beef to combine.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• In a second medium bowl, combine avocado, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper. • Divide carrot couscous between bowls. • Top with honey chipotle beef and avocado salsa. • Tear over coriander and dollop with Greek-style yoghurt. Serve with any remaining lemon wedges. Enjoy!
