Moroccan beef couscous salad with beet hummus & honey yoghurt drizzle
Appliance/Function:
Equipment
- 1 Jug
- 1 Large pot
- 1 Frypan
- 1 Large bowl
- 1 Small bowl
Ingredients
Couscous
- 1 tbsp olive oil
- 200 g pearl couscous or brown rice for gluten-free
Beef
- 1 tbsp olive oil
- 600 g beef mince
- 1 tbsp Moroccan seasoning
- 2 tsp honey
- ¼ cup tomato paste
- 1 cup beef stock
Salad & dressing
- 1 carrot
- 1 bunch mint leaves or dried
- 2 cups mixed green salad
- 1 tbsp apple cider vinegar
To finish
- ½ cup Greek yoghurt
- 2 tsp honey
To serve
- 150 g beetroot hummus or similar
Instructions
Cook cous cous
- Bring a jug of water to a boil. Heat 1 tbsp olive oil in a large pot and add 200 g pearl couscous. Saute until couscous turns light brown, then add 500 ml or 2 cups of the boiling water. Cover and simmer for 16 minutes or until water is absorbed, stir occasionally.
Cook beef
- Meanwhile, heat 1 tbsp olive oil in a large frypan on high heat. Cook 600 g beef mince for 4-5 minutes, breaking up the lumps with a spoon. Add 1 tbsp Moroccan seasoning, 2 tsp honey, ¼ cup tomato paste and 1 cup beef stock. Cook for a further 3-4 mins, until fragrant and cooked through. Season to taste with salt and pepper.
Make salad
- Peel and grate 1 carrot. Pick 1 bunch mint leaves. Toss the carrots and mint leaves with 2 cups mixed green salad and 1 tbsp apple cider vinegar in a large bowl. Season to taste with salt.
To finish
- Once the couscous is cooked add it to the beef mixture and gently stir to combine. In a small bowl combine ½ cup Greek yoghurt and 2 tsp honey.
To serve
- Divide the Moroccan beef couscous between plates, and top with beet hummus and honey yoghurt drizzle. Serve the salad on the side.
Nutrition
Calories: 655kcal | Carbohydrates: 57g | Protein: 45g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 538mg | Potassium: 1.04mg | Fiber: 6g | Sugar: 10g | Calcium: 101mg | Iron: 6mg