Moroccan Honey Beef & Veggie Couscous
with Yoghurt, Cherry Tomatoes & Roasted Almonds
- Wheat
- Gluten
- Almond
- Milk
Everything tastes amazing when glazed in honey and those chermoula beef strips are already too good to resist. A fluffy couscous with roast veggies seems like the perfect match up to round out this dish.
Ingredients
1 packet
Apricot Sauce
1 packet
Couscous
(Contains: Wheat, Gluten; )
250 g
Beef Strips
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Parsnip
1
Beetroot
1 packet
Snacking Tomatoes
1 sachet
Chermoula Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into small chunks. Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 10 minutes remaining, boil the kettle. • Place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water(3/4 cup for 2 people / 1 1/2 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, discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, chermoula spice blend, a drizzle of olive oil and a pinch of salt.
• 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, return all beef to the pan, then add the honey and a splash of water. Toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Roughly chop roasted almonds. Halve cherry tomatoes. • To the couscous, add roasted veggies, cherry tomatoes and a drizzle of vinegar and olive oil. Season with salt and pepper and stir to combine. • Divide veggie and cherry tomato couscous between bowls. • Top with Moroccan honey beef and Greek-style yoghurt. • Garnish with almonds to serve. Enjoy!
