Sticky Chermoula Beef & Veggie Couscous
with Baby Leaves, Halloumi & Yoghurt- Milk
- Gluten(Wheat)
Prepare for a flavour adventure, where sweet apricot meets herbaceous and mildly spicy chermoula in a bold harmony that will dazzle your tastebuds! Tender beef & halloumi takes on these flavours with ease, and is perfectly balanced with a colourful veggie couscous and a cooling dollop of yoghurt.
Ingredients
1
carrot
1
courgette
2 clove
garlic
1 packet
beef strips
1 sachet
chermoula spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Apricot Sauce
1 packet
Baby Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Thinly slice courgette into half moons. • In a medium bowl, place halloumi and cover with water to soak. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, chermoula spice blend, a drizzle of olive oil and a pinch of salt.
• In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat. • Cook courgette until tender, 2-3 minutes. Add carrot and cook until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder and the water, and bring to the boil. Add couscous, then stir to combine. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add apricot sauce and a splash of water, tossing to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the couscous, add baby leaves and a drizzle of white wine vinegar and olive oil. Generously season with salt and pepper and stir to combine. • Divide veggie couscous between bowls. • Top with apricot-glazed Moroccan beef, halloumi and Greek style yoghurt. Enjoy!
