Easy Honey & Yoghurt Tunisian Beef
with Roast Veggie Couscous & Mint
How satisfying are juicy beef strips, coated in honey and yoghurt on a bed of filling, veggie-packed couscous? You'll have to make this delectable Tunisian-inspired dish to find out! With prepping made easy and a simply delicious end result, it'll be a night full of wins.
The quantities provided above are averages only.
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
Ingredients
1
parsnip
1 packet
Chopped Veggie Mix
1 packet
couscous
(Contains Gluten(Wheat); )
½ sachet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
Chicken-Style Stock Powder
1 packet
beef strips
1 sachet
Tunisian seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
baby spinach leaves
1 bunch
mint
Not included in your delivery
olive oil
¾ cup
boiling water
¼ tsp
salt
½ tbs
honey
½ tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Roughly chop the parsnip. Place the chopped veggie mix and parsnip on a lined oven tray, drizzle with olive oil and season. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, place the couscous and currants (see ingredients) in large bowl, then sprinkle over the chicken-style stock powder. Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
While the couscous is cooking add the beef strips, Tunisian spice blend, the salt, honey and a small dollop of Greek-style yoghurt in a medium bowl. Toss to combine. When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
Add the roasted veggies, baby spinach leaves and the white wine vinegar to the couscous. Toss to combine and season. Divide the roast veggie couscous between bowls. Top with the honey-yoghurt Tunisian beef (plus any resting juices!) and remaining yoghurt. Tear over the mint leaves.