Middle Eastern-Inspired Steak Bowl
with tabouleh and smoky Romano pepper hummusCalories
:
778 kcalProtein
:
47.1g proteinTotal
:
25 minutesDifficulty
:
EasyFibermaxxing
Allergens:
- Gluten
- Tarwe
- Zwaveldioxide en sulfiet
- Sesamzaad
- Mosterd
- Melk (inclusief lactose)
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Selderij
This recipe provides 253 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)3253 kJ
Calories778 kcal
Fat32.6 g
Saturated Fat9.2 g
Carbohydrate61.5 g
Sugar16 g
Dietary Fiber17 g
Protein47.1 g
Salt1.9 g
Potassium565 mg
Calcium52.8 mg
Iron1.8 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
1
- 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.
2
- 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.
3
- 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.
4
- Add the hummus and the Romano pepper to an immersion blender and season with salt and pepper.
- Blend until smooth.
5
- 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.
6
- Smear the hummus in a bowl.
- Serve the tabouleh in the bowl.
- Serve the steak strips on top.
- Crumble over the feta.
