Moroccan Honey Beef & Veggie Couscous

Name: Moroccan Honey Beef & Veggie Couscous with Yoghurt & Roasted Almonds
Total time: 35 min
Yield: 2
Cuisine: African
Ingredients: 1 packet Apricot Sauce; 1 packet Couscous; 250 g Beef Strips; 1 packet Roasted almonds; 1 packet Greek-Style Yoghurt; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Parsnip; 1 Beetroot; 1 sachet Chermoula Spice Blend

with Yoghurt & Roasted Almonds

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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.

Allergens:

Wheat

•Gluten

•Almond

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Carrot

Parsnip

Beetroot

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories605 kcal

Energy (kJ)2530 kJ

Fat18.7 g

of which saturates5 g

Carbohydrate62.7 g

of which sugars21.5 g

Dietary Fibre8 g

Protein43 g

Cholesterol49.2 mg

Sodium1080 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

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. To the couscous, add roasted veggies and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and stir to combine. • Divide veggie couscous between bowls. • Top with Moroccan honey beef and Greek-style yoghurt. • Garnish with almonds to serve. Enjoy!