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Roast Veggie & Beef Tagine Couscous Bowl

Roast Veggie & Beef Tagine Couscous Bowl

with Almonds

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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!

Allergens:Tree NutsGlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

beetroot

1

leek

1

brown onion

2 clove

garlic

½

lemon

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

couscous

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

1 sachet

vegetable stock powder

1 packet

beef mince

1 packet

tomato paste

1 sachet

chermoula spice blend

1 sachet

beef-style stock powder

1 packet

currants

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

boiling water

½ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3320 kJ
Fat28.2 g
of which saturates9.2 g
Carbohydrate79.1 g
of which sugars31.7 g
Protein47 g
Sodium1630 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.