Smart Shawarma-Spiced Beyond Meat® Patties
with Spinach Salad and Couscous
Beyond Meat® patties, packed with flavour-makers like shallots and Shawarma Spice Blend, are pan-fried to 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
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: Tree nuts, Almonds May contain traces of: Tree nuts)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Tree nuts, Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Sulphites, Mustard)
1 tbsp
Red Wine Vinegar
(May contain traces of: Tree nuts, Soy, Egg, Wheat, Sesame, Milk, Fish, Sulphites, Mustard)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Soy, Wheat, Sesame, Milk, Sulphites, Mustard, Triticale, Peanuts)
2 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Soy, Wheat, Sesame, Milk, Sulphites, Mustard, Triticale, Peanuts)
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 Beyond Meat® patties, 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 Beyond Meat® mixture into four 2-inch wide patties (16 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® 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 the bowl with cucumbers, then toss to coat.
- Divide couscous, salad and Beyond Meat® patties between bowls.
- Spoon garlic sauce over top.
- Sprinkle almonds over top.
If you've opted to get Beyond Meat®, prepare and cook it the same way the recipe instructs you to prepare and cook the chicken.**
