Double Sticky Moroccan Beef & Veggie Couscous
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Double Sticky Moroccan Beef & Veggie Couscous

Double Sticky Moroccan Beef & Veggie Couscous

with Baby Leaves & Yoghurt

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 takes on these flavours with ease, and is perfectly balanced with a colourful veggie couscous and a cooling dollop of yoghurt.

Allergens:
Milk
Gluten(Wheat)

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

courgette

2 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; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3172 kJ
Fat27.4 g
of which saturates12.6 g
Carbohydrate57.3 g
of which sugars18.5 g
Dietary Fibre7.2 g
Protein68.3 g
Sodium1161 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Grate carrot. Thinly slice courgette into half moons. • Discard any liquid from beef strips packaging. In a large bowl, combine beef strips, chermoula spice blend, a drizzle of olive oil and a pinch of salt.

2
2

• 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 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 has absorbed, 5 minutes. Fluff up with a fork.

3
3

• Meanwhile, heat a large frying pan over 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.

4
4

• 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 and Greek style yoghurt. Enjoy!