Smart Shawarma Spiced Beef Patties
with Spinach Salad and Couscous
Beef patties are mixed with big flavour makers like shallots and Shawarma Spice Blend before being pan-fried to juicy perfection in this recipe. Aromatic couscous and zingy garlic sauce ensure you don't sacrifice taste for calorie- and carb-consciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
½ cup
Couscous
(Contains: Wheat)
3 unit(s)
Radish
1 unit(s)
Shallot
56 g
Baby Spinach
7 g
Parsley
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Red Wine Vinegar
(May contain traces of: Sulphites, Wheat, Mustard, Fish, Sesame, Soy, Egg)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Mustard, Milk, Sesame, Soy, Tree nuts, Peanuts)
2 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Sulphites, Wheat, Mustard, Fish, Milk, Sesame, Egg)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice radishes.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add radishes, then toss to coat.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- When hot, add half the almonds to the dry pan (use all for 4 ppl). Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
- Transfer to a plate.
- Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring often until shallots are golden-brown and beginning to soften, 1-2 min.
- Add half the chicken stock powder, 1 tsp (2 tsp) Shawarma Spice Blend and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, add beef, half the parsley, half the garlic, remaining chicken stock powder, remaining shallots and remaining Shawarma Spice Blend to a medium bowl. Season with salt and pepper, then combine. (TIP: We suggest using gloves as the mixture will be a little wet!)
- Form mixture into four 2-inch wide patties (8 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cover and cook, flipping halfway, until golden-brown and cooked through, 6-8 min.**
- Add mayo, remaining garlic, remaining parsley and 1 tbsp (2 tbsp) marinating liquid to a small bowl. Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork. Season with salt and pepper.
- Add spinach to bowl with radishes, then toss to coat.
- Divide couscous, salad and patties between bowls.
- Spoon garlic sauce over top.
- Sprinkle almonds over top.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the chicken.**
