Middle Eastern-Inspired Steak Bowl

Name: Middle Eastern-Inspired Steak Bowl with tabouleh and smoky Romano pepper hummus
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 240 g Steak strips; 1 sachet(s) Middle Eastern spice mix; 150 g Wholewheat couscous; 1 piece Romano pepper; 1 piece Persian cucumber; 2 piece Tomato; 1 piece Red onion; 1 piece Lemon; 10 g Fresh flat leaf parsley & mint; 80 g Hummus; 1 sachet(s) Za'atar; 50 g Feta; 200 milliliters (Low sodium) vegetable stock; 1 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil; to taste Salt and pepper

with tabouleh and smoky Romano pepper hummus

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This recipe provides 253 grams of vegetables per portion.

Tags:

High Protein

Allergens:

Gluten

•Tarwe

•Zwaveldioxide en sulfiet

•Sesamzaad

•Mosterd

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

120 g

Steak strips

½ sachet(s)

Middle Eastern spice mix

75 g

Wholewheat couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)

½ piece

Romano pepper

½ piece

Persian cucumber

1 piece

Tomato

½ piece

Red onion

½ piece

Lemon

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

40 g

Hummus

(Contains: Zwaveldioxide en sulfiet, Sesamzaad, Mosterd)

½ sachet(s)

Za'atar

(Contains: Sesamzaad)

25 g

Feta

(Contains: Melk (inclusief lactose))

Not included in your delivery

100 milliliters

(Low sodium) vegetable stock

½ tablespoon

Olive oil

½ teaspoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2763 kJ

Calories660 kcal

Fat28.9 g

Saturated Fat7.8 g

Carbohydrate71.5 g

Sugar15 g

Dietary Fiber10.6 g

Protein19 g

Salt2.2 g

Potassium342 mg

Calcium34.3 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Large Bowl

•Fryingpan with lid

•Small Bowl

•Immersion blender

Cooking Steps

Prepare the stock.
Take the steak strips out of the fridge and transfer them to a bowl.
Add half of the Middle Eastern spice mix, a light drizzle of olive oil, and salt and pepper to the bowl. Coat the steak strips with the mixture.
Transfer the couscous and the stock to a large bowl. Cover and allow to stand for 10 minutes.

Halve the Romano pepper and remove the seeds.
Heat a light drizzle of olive oil in a frying pan over medium heat and fry the Romano pepper for 6 - 8 minutes, covered.
In the meantime, dice the cucumber and the tomato.
Add the remaining Middle Eastern spice mix to the Romano pepper in the last minute of cooking time and coat well.

Finely chop the onion.
Wash and zest the lemon. Cut the lemon into wedges and juice 1 lemon wedge per person into a small bowl.
Combine the lemon juice with the honey (see pantry for amount). Transfer the onion to the bowl and season with salt and pepper.
Roughly chop the mint and parsley.

Add the hummus and the Romano pepper to an immersion blender and season with salt and pepper.
Blend until smooth.

To make the tabouleh, add the cucumber, tomato, pickled onion along with its with juices, fresh herbs and za'atar to the couscous and mix well.
Add the lemon zest and a drizzle of extra virgin olive oil to the tabouleh and season with salt and pepper.
Heat the same frying pan used for the Romano pepper over medium-high heat and fry the steak strips for 4 minutes.