Harissa beef strips

Name: Harissa beef strips
Cook time: 20 min
Yield: 1

with pearl couscous and sweet tahini dressing

Ready in around 20 mins

RECIPE FACT:

Use a splash of lemon juice in the couscous salad from the sample in your box to enhance the dish.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake). Boil the kettle.
1. TO COOK THE PEARL COUSCOUS:

Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling add the pearl couscous and cook for 15-16 mins. Drain well into a colander and drizzle with a little olive oil to stop sticking. Place in a salad bowl.
2. TO COOK THE BROCCOLI AND CRISPY CHICKPEAS:

Line an oven tray with baking paper. Place the chickpeas into a sieve and rinse under cool running water. Drain well. Cut the broccoli into small bite sized pieces and place on the oven tray with the chickpeas. Spray with oil, season with salt and bake in the oven for 10-12 mins until the broccoli is cooked through.
3. TO ASSEMBLE THE COUSCOUS:

Add the broccoli and chickpeas to the salad bowl with the couscous. Remove the Italian parsley leaves from their stalks and roughly chop the leaves. Add the parsley to the salad bowl with the baby spinach. Drizzle with olive oil and season with salt and pepper then toss to combine.
4. TO COOK THE HARISSA BEEF STRIPS:

Spray a non-stick frying pan with oil and place over a high heat. Once hot add the harissa beef strips to the pan and cook for 30-60 secs – don’t cook any longer as this will make them tough. Season with salt and pepper.
TO SERVE:

Spoon roasted broccoli and chickpea couscous onto a plate. Top with pan seared harissa beef strips and dollop with sweet tahini dressing.