with Tahini, Couscous and Veggies
Ingredients: Ground beef • Cucumber • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract).
Allergens
Utensils
Tags
Ground Beef
250 g
Mediterranean Spice Blend
7 g
Spring Mix
28 g
Baby Tomatoes
113 g
Mini Cucumber
2 unit(s)
Yogurt Sauce
3 tbsp
Feta Cheese, crumbled
0.25 cup
Lemon
1 unit(s)
Couscous
0.5 cup
Tahini Sauce
2 tbsp
Vegetable Broth Concentrate
2 unit(s)
Oil
2 tbsp
Butter
1 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
Sugar
1 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and broth concentrate, bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Add 1 tbsp (2 tbsp) butter, then fluff couscous with a fork.
- Halve cucumber lengthwise. Cut into 1/2-inch moons.
- Halve tomatoes.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a large bowl, add cucumber, tomatoes, 1/2 tbsp (1tbsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium.
- When pan is hot, add beef and Mediterranean Spice Blend to the dry pan. Cook for 4-5 min, breaking up beef into medium sized pieces, until no pink remains.**
- Meanwhile, to a small bowl, add half the lemon zest, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) water and tahini sauce. Stir to combine.
- Add tahini mixture to the pan with beef, season with salt and pepper.
- To the large bowl with veggies, add spring mix. Toss to combine.
- To the couscous, add remaining lemon zest. Season with salt and pepper.
- Divide couscous and salad between bowls, top with beef mixture.
- Drizzle yogurt sauce over top.
- Sprinkle feta over top.
- Squeeze a lemon wedge over top.
If you've opted to get beef, omit oil, then add beef and Mediterranean Spice Blend to the dry pan. Cook beef in the same way the recipe instructs you to cook turkey.**
770
kcal
Calories
46
g
Fat
16
g
Saturated Fat
53
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
37
g
Protein
105
mg
Cholesterol
1360
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
175
mg
Calcium
4
mg
Iron
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