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.
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
1
Cucumber
1
Tomato
1
Lemon
1
Parsley
1
Chermoula Spice Blend
2
Beef Strips
1
Couscous
(Contains Gluten(Wheat); )
1
Vegetable Stock Powder
1
Mixed Salad Leaves
1
Greek-Style Yoghurt
(Contains Milk; )
1
olive oil
boiling water
honey
• 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. • When oil is hot, 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 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!