Quick Bacon, Beef & Tabbouleh-Style Salad
with Couscous & Yoghurt
Take your taste buds on a trip to the Middle East with this colourful tabbouleh-style salad! Juicy, spiced beef meets a fresh, zesty salad that’s bursting with herbs, tomatoes, and a hint of citrus. Topped with a dollop of creamy Greek-style yoghurt and a sprinkle of parsley, this vibrant, flavour-packed bowl will be too good to put down.
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
1
cucumber
1
tomato
½
lemon
1 packet
parsley
1 packet
beef strips
1 sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
diced bacon
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice cucumber into half-moons. Cut tomato into wedges. Slice lemon into wedges. Roughly chop parsley. • Discard any liquid from beef strip packaging. In a medium bowl, combine chermoula spice blend, beef strips and a drizzle of olive oil. • In a medium bowl, add couscous and vegetable stock powder. Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss to combine.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the couscous, add cooked bacon, cucumber, tomato, mixed salad leaves, parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide tabbouleh-style salad between bowls. • Top with Middle Eastern beef. • Dollop over Greek-style yoghurt. Serve with any remaining lemon wedges. Enjoy!