Ras El Hanout Beef & Couscous

Name: Ras El Hanout Beef & Couscous with Salad & Aioli Dressing | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet couscous; ¼ tsp salt; ¾ cup boiling water; 1 packet beef strips; 1 sachet ras el hanout; 1 honey; 1 tomato; 1 cucumber; 30 g baby spinach leaves; 1 bag mint; 1 packet garlic aioli; ¼ cup water (for the beef)

with Salad & Aioli Dressing | 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 dish full of flavour! Perfect to prep and take anywhere, or be made on the spot for an instant meal!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten(Wheat)

•Eggs

•Soy

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

beef strips

1 sachet

ras el hanout

tomato

cucumber

30 g

baby spinach leaves

1 bag

mint

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

honey

¼ cup

water (for the beef)

Nutrition Values

/ 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

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

•Large Non-Stick Pan

Cooking Steps

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, drizzle with olive oil and season to taste. Stir to combine. Add the tomato, cucumber, spinach and mint to 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.