HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRas El Hanout Beef & Couscous With Cucumber Salad & Aioli Dressing
Ras El Hanout Beef & Couscous  with Cucumber Salad & Aioli Dressing

Ras El Hanout Beef & Couscous with Cucumber Salad & Aioli Dressing

Quick Prep | Ready in 15 | Serves 2

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Lunch in less than 15 minutes? We've got you covered with lightly spiced beef plated up with couscous and a garlic aioli dressing to bring you a meal full of flavour! Perfect to prep and take anywhere, or be made on the spot for an instant lunch!

Tags:Under 650kcal

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 Time15 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef strips

1 sachet

ras el hanout





1 bag

baby spinach leaves

1 bunch


1 packet

garlic aioli


Not included in your delivery

olive oil

¼ tsp


¾ cup

boiling water

¼ cup

water (for the beef)

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2482 kJ
Fat30.7 g
of which saturates6.5 g
Carbohydrate43.8 g
of which sugars10.1 g
Protein33.7 g
Sodium2198 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Boil a kettle of water. Add the couscous and the salt to a medium bowl. Add 3/4 cup boiling water and stir to combine. Immediately cover with a plate and set aside until water has absorbed, 5 minutes. Fluff up with a fork and set aside.


Meanwhile, combine the beef strips, ras el hanout, honey and a drizzle of olive oil in a large bowl. In a large frying pan heat a drizzle of olive oil over a medium-high heat. Cook the beef strips in batches, tossing, until fragrant, 2-3 minutes. Remove from the heat.


Roughly chop the tomato, cucumber and baby spinach leaves. Pick and thinly slice the mint leaves. Divide the garlic aioli between two containers, season to taste and drizzle with olive oil. Stir to combine. Add the tomato, cucumber, spinach and mint to the container with the dressing. Divide the couscous and beef between two separate microwavable containers. Set aside until the beef has cooled. Refrigerate.


At lunch, microwave the rasl el hanout beef and couscous until piping hot, 2-3 minutes. Season to taste. Serve up the ras el hanout beef and couscous with the salad and aioli dressing.