Middle Eastern Beef & Carrot Couscous
with Tahini Drizzle & Tomato Salsa
How satisfying are juicy beef strips on a bed of fluffy carrot couscous? You'll have to make this delectable Middle Eastern dish to find out! We've added cooling salsa and creamy tahini to top it off. Simply delicious.
The quantities provided above are averages only.
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Ingredients
2 clove
garlic
1 unit
carrot
1 unit
tomato
1 bunch
mint
1 cube
beef stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
½ tub
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
1 packet
beef strips
1 sachet
chermoula spice mix
(Contains Sulphites;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water (for the couscous)
1 tsp
white wine vinegar
1 tsp
water (for the dressing)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the tomato. Pick and thinly slice the mint leaves.
Heat a medium saucepan over a medium-high heat. Melt the butter. Add the carrot and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Stir through the baby spinach leaves.
While the couscous is cooking, combine the tomato, 1/2 the mint, the white wine vinegar and a drizzle of olive oil in a small bowl. Add a pinch of salt and pepper. Stir to combine and set aside. In a medium bowl, combine the tahini (see ingredients list) and water (for the dressing). Set aside.
In a large bowl, combine the beef strips, chermoula spice blend and a drizzle of olive oil.
Heat a large frying pan to a high heat with a drizzle of olive oil. Add the beef strips in batches, tossing, until browned, 2 minutes. Season with a pinch of salt and pepper.
Divide the carrot couscous between bowls and top with the chermoula beef and salsa. Drizzle over the tahini to serve.