Nutritionist's Pick: Cumin-Turmeric Beef and Couscous Lettuce Wraps

Balanced in 25

Very High Fibre

High Protein

Quick

Nutritionist's Pick: Cumin-Turmeric Beef and Couscous Lettuce Wraps

with Cilantro and Cucumber Raita

8 min

Difficulty: 1/3

Fragrant, colourful and full of contrast, this dish brings together tender spiced beef, fluffy couscous and crisp lettuce for a fresh, hands-on meal. Cooling cilantro-cucumber raita also adds creamy balance to every bite. This nutritionist's pick is a light, satisfying meal when you need a good-for-you boost.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Bowl

Tags

Very High Fibre

High Protein

Taste-of-middle-east

Quick

Under 650 Calories

Ingredients

Ground Beef

250 g

Couscous

0.5 cup

Iceberg Lettuce Head

0.5 unit(s)

Sweet Bell Pepper

1 unit(s)

Mini Cucumber

1 unit(s)

Onion, chopped

56 g

Cilantro

7 g

Garlic, cloves

2 unit(s)

Greek Yogurt

1 unit(s)

Cumin-Turmeric Spice Blend

4 g

Oil

0.5 tbsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tbsp (1 tbsp) olive oil and 1/8 tsp (1/2 tsp) salt. Bring to a boil over high.
Once boiling, stir in couscous and half the Cumin-Turmeric Spice Blend. Remove the pot from heat, then cover and set aside for 5 min for couscous to rehydrate.
Meanwhile, heat a large non-stick pan over high.
While pan heats, peel, then mince or grate garlic.
Core, then cut pepper into 1/4-inch pieces.

When hot, add beef, peppers, onions, half the garlic and remaining Cumin-Turmeric Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until veggies are tender-crisp and no pink remains in beef.**
Season with salt and pepper, if you like, then set aside.

Halve cucumber lengthwise. Cut into 1/8-inch half moons.
Roughly chop cilantro.
To a medium bowl, add cucumber, yogurt and remaining garlic. Season with salt and pepper, if you like. Toss to coat.

Remove and discard outer layer of lettuce. Halve lettuce, then remove stem. Separate 8 (16) leaves from the head. (NOTE: Use remaining any lettuce for a future creation.)
Divide between plates.