Couscous bowl with beef strips and fresh herbs
with eggplant, tomatoes and mayo dressing- Gluten
- Tarwe
- Sesamzaad
- Amandelnoten
- Noten
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Selderij
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Pinda's
- Noten
- Sesamzaad
- Spelt
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
Ingredients
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
100 g
Steak strips
40 g
Chopped red onion
½ piece
Eggplant
1 piece
Tomato
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
1 teaspoon
Sumac
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Mosterd, Soja, Lupine, Selderij, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Haver, Pinda's, Noten, Sesamzaad, Spelt, Rogge, Tarwe, Zwaveldioxide en sulfiet)
20 g
Dried apricot pieces
(May be present: Soja, Pinda's, Noten, Sesamzaad)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
1 teaspoon
Balsamic vinegar
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Transfer the couscous, half of the Middle Eastern spice mix and the stock to a bowl. Mix well, cover and allow to stand for 7 - 8 minutes.
- Mix in the Za’atar, add extra virgin olive oil to taste and season well with salt and pepper.
- Cut the eggplant into 6 wedges lengthways so you have long baton-shaped pieces and place them in a microwave-safe bowl.
- Drizzle with olive oil and sprinkle over the rest of the Middle Eastern spice mix.
- Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Cook on high for 4 - 5 minutes in the microwave (see Tip). The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1 - 2 minutes.
Tip: No microwave? No problem! Fry the eggplant pieces for 8 - 10 minutes in oil on medium-high heat.
- Halve the tomato.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the pre-cut onion and the tomato, cut-side down, for 3 - 4 minutes. Remove the tomato from the pan, scatter over the sumac, and season with salt and pepper.
- Add the steak strips and dried apricot pieces to the frying pan and fry for another 1 - 2 minutes. Deglaze with 1 tbsp water per person, then add the black balsamic vinegar and honey. Season with salt and pepper.
- Meanwhile, chop the fresh herbs and combine 3/4th with the mayonnaise and water (see pantry for amounts), season with salt and pepper.
- Serve the couscous in deep plates or bowls.
- Top with the eggplant, tomato, and steak strips.
- Drizzle over the herb mayo and garnish with the shaved almonds and the rest of the herbs.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
