Mediterranean-Style Beef Bowl
with Couscous, Mint & Ocean Spray Craisins
How satisfying is saucy beef mince on a bed of fluffy couscous that's smattered with Ocean Spray Craisins® 50% Less Sugar Dried Cranberries? You'll have to make this delectable Mediterranean-inspired dish to find out! We've added cooling yoghurt and refreshing mint to top it off. Simply delicious.
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 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1
cucumber
1 bag
green beans
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 bag
baby spinach leaves
1 bag
mint
1 packet
Ocean Spray Craisins
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Place couscous and chicken-style stock powder in a medium bowl. • Add boiling water and stir to combine. Immediately cover with a plate and set aside for 5 minutes. • Fluff up with a fork and stir through Ocean Spray craisins.
• Roughly chop cucumber. Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook green beans and beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning, tomato paste and the water and cook, stirring, until reduced, 1-2 minutes. Set aside.
• Add baby spinach leaves, cucumber and a drizzle of olive oil and white wine vinegar to cooked couscous. Stir to combine and season to taste. • Divide couscous between bowls and top with Mediterranean-style beef. • Crumble with cheese and spoon over Greek-style yoghurt. • Garnish with torn mint leaves to serve.