Smart Shawarma-Spiced Beef Patties
with Spinach Salad and Couscous
Beef patties, packed with flavour-makers like shallots and Shawarma Spice Blend, are 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.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
56 g
Baby Spinach
7 g
Parsley
1 unit(s)
Garlic, cloves
14 g
Almonds, sliced
(Contains: Almonds)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
Red Wine Vinegar
(May contain traces of: Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
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 cucumber.
- 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 cucumbers, 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 cucumber, 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.**