HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerb Spiced Beef & Jewelled Couscous
topBanner
Herb-Spiced Beef & Jewelled Couscous

Herb-Spiced Beef & Jewelled Couscous

with Lemon Yoghurt & Toasted Almonds

Read more

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.

Tags:QuickKid Friendly
Allergens:MilkGlutenTree Nuts

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

lemon

1

carrot

3 clove

garlic

1

green beans

1

baby spinach leaves

1

Greek-style yoghurt

(ContainsMilk)

1 sachet

chicken-style stock powder

½

diced dried dates

(May be presentEgg, Gluten, Tree Nuts, Sesame, Milk, Soy)

1

couscous

(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts)

1

flaked almonds

(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)

1 sachet

garlic & herb seasoning

1

beef strips

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3115 kJ
Fat30.7 g
of which saturates11.9 g
Carbohydrate72.7 g
of which sugars28.9 g
Dietary Fibre0 g
Protein44.4 g
Cholesterol0 mg
Sodium1080 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.