Moroccan Honey Beef & Veggie Couscous
with Yoghurt, Cherry Tomatoes & Roasted Almonds
Everything tastes amazing when glazed in honey and those chermoula beef strips are already too good to resist. A fluffy couscous with roast veggies seems like the perfect match up to round out this dish.
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
beetroot
1
carrot
1
parsnip
1 packet
couscous
(Contains Gluten(Wheat); )
1
Chicken-Style Stock Powder
1 packet
beef strips
1 sachet
chermoula spice blend
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 punnet(s)
cherry tomatoes
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
½ tbs
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into small chunks. Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 10 minutes remaining, boil the kettle. • Place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water(3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, 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 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, return all beef to the pan, then add the honey and a splash of water. Toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Roughly chop roasted almonds. Halve cherry tomatoes. • To the couscous, add roasted veggies, cherry tomatoes and a drizzle of vinegar and olive oil. Season with salt and pepper and stir to combine. • Divide veggie and cherry tomato couscous between bowls. • Top with Moroccan honey beef and Greek-style yoghurt. • Garnish with almonds to serve. Enjoy!