Moroccan Beef Couscous Salad
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Moroccan Beef Couscous Salad

Moroccan Beef Couscous Salad

with Green Beans

This delicious salad inspired by the spices of Morocco is studded with colourful treasures. Chief among them is blistered cherry tomatoes, which are marinated in tasty cumin and then burst into glorious flavour, infusing tasty roasted chickpeas and green beans. What a delight!

Tags:
Kid Friendly
Healthy
High Protein
Lactose free
Kid Friendly
Allergens:
Gluten
Wheat
Milk

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 5 people

1 punnet

cherry tomatoes

1 tin

chickpeas

1

red onion

1 tsp

cumin

½

lemon

300 g

green beans

1.5 cup

couscous

(Contains Gluten, Wheat; May be present: Soy. )

600 g

Speedy Rump Steaks

½ bunch

parsley

Not included in your delivery

1 tbs

olive oil

1.5 cup

boiling water

2 tsp

butter

(Contains Milk;)

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Nutritional Values

per serving
Calories2790 kcal
Fat13.6 g
of which saturates4.6 g
Carbohydrate80.8 g
of which sugars4.7 g
Dietary Fibre0 g
Protein49.8 g
Sodium106 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Mixing Bowl
Spoon
Fork
Non-Stick Pan

Instructions

1

Preheat the oven to 220°C/200°C fan-forced. To prepare your ingredients, drain and rinse chickpeas, slice red onion into wedges, trim green beans and slice in half and pick the parsley leaves.

Combine the ingredients in a bowl
2

In a large bowl, combine the cherry tomatoes, chickpeas and red onion. Drizzle with the cumin and the olive oil. Season with salt and pepper. Toss the ingredients so that they are coated and then tip onto the prepared oven tray. Add the half lemon to the side of the tray. Cook in the oven for 30 minutes or until the tomatoes have blistered and the chickpeas are golden. Half way through cooking add the green beans to the tray and give it a little shake to redistribute the seasoning.

3

Meanwhile, in a large bowl combine the couscous and boiling water (the best couscous is made with equal parts couscous and water). Stir with a fork and tightly cover with cling wrap. Set aside for 5 minutes. Remove the cling wrap and fluff with a fork. Season to taste with salt and pepper and stir through the butter. Set aside.

Cook the steaks
4

Season the speedy rump steaks with salt, pepper and a drizzle of olive oil. Heat a large frying pan over a medium-high heat. Add the steaks to the pan and cook for 1 minute on each side for medium rare, or until cooked to your liking. Set aside on a plate and cover with foil for 3 minutes and then slice into strips.

5

Add the sliced beef, roast vegetables, chickpeas and parsley to the couscous. Squeeze over the lemon juice from the roasted lemon. Stir to combine.