Sticky Chermoula Beef & Veggie Couscous
with Baby Leaves & Yoghurt
Prepare for a flavour adventure, where sweet apricot meets herbaceous and mildly spicy chermoula in a bold harmony that will dazzle your tastebuds! Tender beef takes on these flavours with ease, and is perfectly balanced with a colourful veggie couscous and a cooling dollop of yoghurt.
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
carrot
1
courgette
2 clove
garlic
1 packet
beef strips
1 sachet
chermoula spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Apricot Sauce
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Thinly slice courgette into half-moons. Finely chop garlic. • Discard any liquid from beef strips packaging. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a medium bowl, combine beef strips, chermoula spice blend, a drizzle of olive oil and a pinch of salt.
• In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat. • Cook courgette until tender, 2-3 minutes. Add carrot and cook until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder and the water, then 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.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add apricot sauce and a splash of water, tossing to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• To the couscous, add baby leaves and a drizzle of white wine vinegar and olive oil. Generously season with salt and pepper and stir to combine. • Divide veggie couscous between bowls. • Top with sticky Moroccan beef and a dollop of Greek-style yoghurt to serve. Enjoy!