Honey-Glazed Chermoula Beef & Pepitas
with Ras El Hanout-Spiced Roast Veggie & Wholemeal Couscous Toss
Get ready for an explosion of flavour! The beef is lightly spiced with our Chermoula spice blend which contains spices such as paprika, cumin and turmeric, then finished in a sweet glaze of honey. Not to be outshined is the Ras El Hanout roasted veggie couscous which has been inspired by the flavours of Northern Africa. Topped with a drizzle of golden goddess dressing this is a dish is a delectable delight.
This week's pearl couscous was in short supply, so we replaced it with wholemeal couscous. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
beetroot
1 sachet
ras el hanout
2 clove
garlic
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
beef mince
1 sachet
chermoula spice blend
1 bag
salad leaves
2 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
¾ cup
boiling water
1 tbs
honey
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle with Ras El Hanout, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 10 minutes remaining, boil the kettle. • Add the boiling water and a good pinch of salt to a medium saucepan and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from the heat. • Set aside until all the water is absorbed, 6 minutes. Fluff up with fork and set aside, uncovered.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• To frying pan, add garlic, chermoula spice blend and the honey and cook, tossing, until fragrant, 30 seconds - 1 minute. Season to taste.
TIP: For best results, drain the oil from the pan before cooking the glaze.
• Meanwhile, to saucepan with couscous, add roasted veggies, salad leaves, a drizzle of red wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide wholemeal couscous toss between bowls. • Top with honey glazed spiced beef and golden goddess dressing. • Sprinkle over pepitas. Enjoy!