Spiced Beef & Currant Couscous
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Spiced Beef & Currant Couscous

Spiced Beef & Currant Couscous

with Yoghurt & Toasted Almonds

Our popular Aussie spice blend, with dried onion and garlic, instantly adds a rich, classic flavour to tender beef strips. Add sweet currants and veggies with a creamy yoghurt for a dish worth enjoying again and again.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Quick
Allergens:
Milk
Gluten
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

3 clove

garlic

1

tomato

1 packet

baby leaves

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten; )

1 packet

Currants

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

Aussie Spice Blend

1 packet

beef strips

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

15 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)2567 kJ
Fat25.8 g
of which saturates9.9 g
Carbohydrate56.7 g
of which sugars14.2 g
Protein40.9 g
Sodium1136 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

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered.

2
2

• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • In a medium bowl, combine Aussie spice blend, remaining garlic and a drizzle of olive oil. Add beef strips and toss to coat.

3
3

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.

4
4

• Divide currant couscous between bowls. • Top with spiced beef. Dollop with Greek-style yoghurt. • Garnish with toasted almonds to serve. Enjoy!