Easy Honey Chipotle Beef & Carrot Couscous
with Avocado Salsa & Coriander
This meal is like a rainbow in a bowl. Rich chipotle-honey beef strips are perfectly paired with bright orange carrot couscous, vibrant green avocado, fresh and fragrant red tomatoes and zesty yellow lemons! We’re eating all the colours tonight.
This recipe is under 650kcal per serving.
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
2 clove
garlic
1
avocado
1
tomato
1
carrot
½
lemon
1 packet
beef strips
1 sachet
Tex-Mex spice blend
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Mild Chipotle Sauce
1 packet
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Slice avocado in half, scoop out flesh and roughly chop. • Roughly chop tomato. • Grate carrot. • Zest lemon to get a pinch, then slice into wedges. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef, Tex-Mex spice blend and a drizzle of olive oil. Set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and garlic, then cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder 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 and stir through lemon zest.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add mild chipotle sauce and the honey and toss beef to combine.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• In a second medium bowl, combine avocado, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper. • Divide carrot couscous between bowls. • Top with honey chipotle beef and avocado salsa. • Tear over coriander and dollop with Greek-style yoghurt. Serve with any remaining lemon wedges. Enjoy!