Ras El Hanout Beef & Nutty Couscous with Tomato Salad & Garlic Sauce
Pair juicy beef strips with Moroccan-inspired flavours and an almond-adorned couscous for a crowd-pleasing dinner you'll want to whip up on the regular! This recipe is under 650kcal per serving.
Prep: 15 mins
Cook: 15 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 packet couscous
- 1 sachet chicken-style stock powder
- 0.75 cups boiling water
- 1 white wine vinegar
- 1 sachet ras el hanout
- 0.5 honeys
- 0.5 packets tomato paste
- 20 gr butter
- 1 packet flaked almonds
- 1 packet garlic sauce
- 1 packet beef strips
- 1 tomato
- 1 bag spinach & rocket mix
- olive oil
- 1 packet couscous
- 1 sachet chicken-style stock powder
- 1.5 cup boiling water
- 1 white wine vinegar
- 1 sachet ras el hanout
- 1 honey
- 1 packet tomato paste
- 40 gr butter
- 1 packet flaked almonds
- 2 packets garlic sauce
- 1 packet beef strips
- 2 tomatoes
- 2 bags spinach & rocket mix
Instructions
- • Boil the kettle.
• Place couscous and chicken-style stock powder in a medium heatproof bowl. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside. - • While couscous is cooking, roughly chop spinach & rocket mix and tomato.
• Transfer to a medium bowl. Drizzle with the white wine vinegar and olive oil.
• Toss to combine and season to taste. - • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef strips, in batches (this helps the beef stay tender), until brown and cooked through, 1-2 minutes.
• Meanwhile, combine ras el hanout, the honey and tomato paste (see ingredients) in a small bowl.
• Return all beef to pan, then add tomato mixture and the butter. Add a splash of water if needed, then cook until fragrant and heated through, 1 minute. - • Divide tomato beef, nutty couscous and salad between bowls.
• Serve with garlic sauce. Enjoy!