Nutritionist's Pick: Apricot-Harissa Beef and Couscous Bowls
with Zucchini, Spinach and Yogurt Sauce- Wheat
- Milk
- Soy
- Gluten
- May contain traces of allergens
- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Milk
- Sulphites
- Fish
- Peanuts
Ingredients: Ground beef • Zucchini • Mirepoix (onion, carrot, celery) • Moroccan couscous (wheat) (durum wheat semolina) • Spinach • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Parsley • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract).
250 g
Ground Beef
½ cup
Couscous
( )
1 unit(s)
Zucchini
113 g
Mirepoix
56 g
Baby Spinach
7 g
Parsley
3 tbsp
Yogurt Sauce
()
2 tbsp
Apricot Spread
()
2 tbsp
Tomato Sauce Base
()
7 g
Harissa Spice Blend
7.5 g
Chicken Stock Powder
( )
1 tbsp
Butter*
()
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add half the stock powder and 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
- To an unlined baking sheet, add zucchini, half the Harissa Spice Blend and and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 8-10 min until tender-crisp and golden.
- Meanwhile, heat a large non-stick pan over high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, mirepoix, tomato sauce base, remaining Harissa Spice Blend, remaining stock powder and apricot spread. Cook for 4-6 min, breaking up beef into smaller pieces, until sticky and cooked through.**
- Stir in spinach. Season with salt and pepper.
- Meanwhile, roughly chop parsley.
- When beef is done, remove from heat. Stir in 2 tbsp (1/4 cup) water.
- Fluff couscous with a fork. Stir in zucchini, half the parsley and 1 tbsp (2 tbsp) butter.
- Divide couscous between bowls.
- Top with beef mixture.
- Drizzle yogurt sauce over top.
- Sprinkle remaining parsley over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**
