Honey-Glazed Beef Rissoles & Tomato Salsa
with Couscous Salad & Yoghurt
Fly away to the clouds with this fluffy bowl of couscous with plump beef rissoles. Float on a flavourful honey drizzle that coats the rissoles and will send your tastebuds to dreamland, especially when you add a tomato salsa to the mix.
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
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Middle Eastern Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
¼ tsp
salt
1
egg
(Contains Egg; )
1 tbs
honey
Nutrition Values
Utensils
Instructions
• Roughly chop tomato, cucumber and baby spinach leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. • Fluff the couscous up with a fork and stir through baby spinach. Season to taste.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• In a large bowl, combine beef mince, the salt, Middle Eastern seasoning, the egg, fine breadcrumbs and a pinch of pepper. • Using damp hands, roll beef mixture into small meatballs, then flatten to make 2cm-thick rissoles.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef rissoles, turning regularly, until browned and cooked through, 10-12 minutes. • In the last minute of cook time, add the honey and turn rissoles to coat. • Meanwhile, combine tomato, cucumber, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl.
• Divide couscous salad between bowls. Top with tomato salsa and honey-glazed beef rissoles. • Garnish with toasted almonds. Dollop with Greek-style yoghurt to serve. Enjoy!
