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Moroccan Spiced Beef & Feta

Moroccan Spiced Beef & Feta

with Jewelled Couscous & Hummus

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Rated 3.4 / 4out of 687 ratings
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Couscous – the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with a mildly spiced beef mince and fresh salad. And don’t forget the dollop of hummus – the creamy chickpea dip turns into the perfect sauce to bring the meal together.

Allergens:GlutenTree NutsMilkSesame
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

currants

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

1 packet

couscous

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

1.5 cube

chicken stock

1 unit

cucumber

2 unit

tomato

1 bunch

mint

1 packet

slivered almonds

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

1 packet

beef mince

1 sachet

souk market spice blend

1 sachet

tomato paste

1 block

feta cheese

(ContainsMilk)

1 tub

hummus

(ContainsSesameMay be presentGluten, Milk, Soy, Egg, Lupin)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

½ cup

water (for the beef)

1 tsp

vinegar (balsamic or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3220 kJ
Fat37 g
of which saturates10.6 g
Carbohydrate58.6 g
of which sugars16.9 g
Protein46.5 g
Sodium747 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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MAKE THE COUSCOUS
MAKE THE COUSCOUS
1

In a medium saucepan, add the water (for the couscous) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil. Add the currants, couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork then set aside, uncovered.

Get Prepped
Get Prepped
2

While the water is boiling, finely chop the cucumber. Finely chop the tomato. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!).

Toast the slivered almonds
Toast the slivered almonds
3

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate.

COOK THE BEEF
COOK THE BEEF
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the Souk Market spice blend and tomato paste and cook for 1 minute or until fragrant. Add the water (for the beef) and crumble in the remaining chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 1-2 minutes or until slightly thickened.

MAKE THE SALAD
MAKE THE SALAD
5

While the beef is cooking, combine the cucumber, tomato and mint in a medium bowl. Drizzle with a little olive oil and add the vinegar. Crumble in 1/2 the feta, season with salt and pepper and toss to coat.

Serve up
Serve up
6

Stir the toasted slivered almonds through the couscous and divide between bowls. Top with the Moroccan beef and the salad. Crumble over the remaining feta, garnish with the reserved mint leaves and serve with the hummus.