Hello Fresh Couscous Recipes

CHERMOULA BEEF STRIPS & CARROT COUSCOUS WITH MINT SALSA & TAHINI DRESSING

Steps:

• Finely chop the garlic. Grate the carrot (see ingredients), unpeeled. Finely chop the tomato. Trim the broccolini and cut into 2cm pieces. Pick and thinly slice the mint leaves.
• Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Add the carrot and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and beef-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• In a small bowl, add the tomato, white wine vinegar, 1/2 the mint and a drizzle of olive oil. Season with salt and pepper, then stir to combine. Set aside. In a medium bowl, combine the tahini (see ingredients) and water (for the dressing). Set aside.
• In a second medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook until softened, 5-6 minutes. Transfer to the couscous and stir through. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 2 minutes. Season with salt and pepper.
• Divide the carrot couscous between bowls. Top with the chermoula beef and mint salsa. Garnish with the remaining mint. Serve with the tahini dressing.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

COUSCOUS STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
• Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
• Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
• Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
• Carefully spoon the mixture evenly into the squash shells, mounding slightly.
• Place on a greased baking sheet.
• Bake for 10 minutes or until piping hot.