Take a little bit of chermoula spice, some flavoursome beef mince and a sprinkling of currants for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious beef and couscous tagine!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with courgette, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
chermoula spice blend
beef-style stock powder
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks. Slice the courgette into thick half-moons. Place the veggies on a lined oven tray, then drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, boil the kettle. Finely chop the brown onion and garlic. Zest the lemon to get a pinch, then cut into wedges. Roughly chop the roasted almonds.
Place the couscous in a medium heatproof bowl, then sprinkle over the vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. In a small bowl, combine the Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste and set aside.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
Reduce the heat to medium, then add the beef-style stock powder, currants and the water. Stir, then simmer until slightly thickened, 3-5 minutes. Season to taste. Remove the pan from the heat, then gently stir through a dollop of lemon yoghurt, the roasted veggies and 1/2 the baby spinach leaves. Set aside. Gently stir the remaining baby spinach through the couscous until combined.
Divide the spinach couscous between bowls. Top with the beef and roast veggie tagine and the remaining lemon yoghurt. Sprinkle over the roasted almonds. Serve with any remaining lemon wedges.