HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRas El Hanout Beef & Couscous
Ras El Hanout Beef & Couscous

Ras El Hanout Beef & Couscous

with Cucumber 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 meal full of flavour! Perfect to prep and take anywhere, or be made on the spot for an instant lunch!

This recipe is under 650kcal per serving.

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 bag

baby spinach leaves

1 packet

beef strips

1 packet


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



1 packet

garlic aioli


1 bag


1 sachet

ras el hanout



Not included in your delivery

¾ cup

boiling water

1 tsp



olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2292 kJ
Fat21.9 g
of which saturates2.9 g
Carbohydrate43.8 g
of which sugars10.1 g
Protein41.6 g
Sodium2195 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Boil a kettle of water. In a medium bowl, add the couscous and the salt. 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 beef and couscous with the salad and aioli dressing.