Couscous – the grain so nice they named it twice! Here we’ve added sweet dates and nutty almonds for a pop of flavour, and topped the whole thing off with a mildly spiced beef strips and sautéed greens. And don’t forget the generous dollop of cooling yoghurt to bring the meal together.
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
baby spinach leaves
chicken-style stock powder
diced dried dates(May be presentEgg, Gluten, Tree Nuts, Sesame, Milk, Soy)
couscous(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts)
flaked almonds(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)
garlic & herb seasoning
Zest the lemon to get a pinch, then slice into wedges. Grate the carrot (unpeeled). Finely chop the garlic. Trim and halve the green beans. Roughly chop the baby spinach leaves. In a small bowl, combine the Greek-style yoghurt with a generous squeeze of lemon juice. Set aside.
Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Cook the carrot and 1/2 the garlic, stirring, until softened, 2-3 minutes. Add the water, chicken-style stock powder and diced dried dates (see ingredients). Bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork, then stir through the lemon zest and baby spinach. Season to taste and set aside uncovered.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans with a splash of water until just tender, 3-4 minutes. Transfer to a plate. While the greens are cooking, combine a drizzle of olive oil, the garlic & herb seasoning and the remaining garlic in a medium bowl. Add the beef strips and toss to coat.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Return the green beans to the pan and toss until warmed through, 1 minute. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the jewelled couscous between bowls. Top with the spiced beef and green beans. Drizzle with the lemon yoghurt. Garnish with the toasted almonds. Serve with any remaining lemon wedges.