Moroccan Honey Beef & Roast Veggie Freekeh
with Herb & Lemon Yoghurt
- Gluten
- Wheat
- Milk
If you haven't tried freekeh, give this colourful bowl a try. Stirring roasted veggies through this protein-rich ancient grain brings it to life, while the addition of succulent beef strips delivers a nutritious meal everyone will love. *This recipe is under 650kcal per serving* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat)
1 portion
cauliflower
1
carrot
1 sachet
chermoula spice blend
1 sachet
ras el hanout
1 packet
beef strips
½
lemon
1 bag
baby spinach leaves
1 bag
herbs
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk)
1 tsp
honey
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain and rinse freekeh, then set aside. • Return pan to medium heat, then add the butter and garlic and cook until fragrant, 1 minute. Return freekeh to the pan and stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place the veggies on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• While the veggies are roasting, combine ras el hanout, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add beef strips, toss to coat and set aside.
• Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Set aside.
• When freekeh has 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, return all beef to the pan, then add the honey and toss beef to coat. Set aside. • To the saucepan with cooked freekeh, add roasted veggies, baby spinach leaves, lemon zest, a squeeze of lemon juice and torn herbs. Stir to combine and season to taste.
• Divide roast veggie freekeh between plates. Top with Moroccan honey beef. • Dollop over lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Moroccan spices, though some found them quite strong; consider reducing spice amounts if sensitive to heat.
- Ease of prep: Instructions were a bit confusing for some; take care to read through the recipe carefully before starting.
- Suggestions: Consider serving with couscous instead of freekeh for a more familiar grain option some diners might prefer.
