Quick Bacon, Beef & Tabbouleh-Style Salad
with Couscous & Yoghurt
Take your taste buds on a trip to the Middle East with this colourful tabbouleh-style salad! Juicy, spiced beef meets a fresh, zesty salad that’s bursting with herbs, tomatoes, and a hint of citrus. Topped with a dollop of creamy Greek-style yoghurt and a sprinkle of parsley, this vibrant, flavour-packed bowl will be too good to put down.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
cucumber
1
tomato
½
lemon
1 packet
parsley
1 packet
beef strips
1 sachet
chermoula spice blend
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
diced bacon
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice cucumber into half-moons. Cut tomato into wedges. Slice lemon into wedges. Roughly chop parsley. • Discard any liquid from beef strip packaging. In a medium bowl, combine chermoula spice blend, beef strips and a drizzle of olive oil. • In a medium bowl, add couscous and vegetable stock powder. Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss to combine.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the couscous, add cooked bacon, cucumber, tomato, mixed salad leaves, parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide tabbouleh-style salad between bowls. • Top with Middle Eastern beef. • Dollop over Greek-style yoghurt. Serve with any remaining lemon wedges. Enjoy!
