Steak Bowl with Feta & Romano Pepper Hummus
with fresh herbs, za'atar & lime- Tarwe
- Gluten
- Sesamzaad
- Mosterd
- Melk (inclusief lactose)
- Soja
- May contain traces of allergens
- Selderij
There is a special ingredient in your box! This wholewheat couscous is both delicious and nutritious; because it's rich in fiber, it promotes healthy digestion.
Ingredients
120 g
Steak strips
½ sachet(s)
Middle Eastern spice mix
75 g
Wholewheat couscous
(Contains: Soja, May contain traces of allergens, Tarwe, Gluten)
½ piece
Romano pepper
½ piece
Persian cucumber
1 piece
Tomato
½ piece
Red onion
5 g
Fresh flat leaf parsley & mint
(Contains: Selderij, May contain traces of allergens)
40 g
Hummus
(Contains: Sesamzaad, Mosterd)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
25 g
Feta
(Contains: Melk (inclusief lactose))
½ piece
Lime
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
Utensils
Cooking Steps
- Prepare the stock.
- Take the steak strips out of the fridge, then transfer to a bowl and drizzle lightly with olive oil.
- Add half of the Middle Eastern spices, then season with salt and pepper. Toss well to coat and set aside.
- Transfer the couscous and the stock to a large bowl. Allow to stand for 10 minutes, covered.
- Halve the Romano pepper lengthways 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 - 7 minutes, covered.
- Coat the Romano pepper with the rest of the Middle Eastern spices and fry for 1 more minute.
- In the meantime, dice the cucumber and the tomato.
- Mince the onion.
- Zest the lime and cut it into wedges.
- In a small bowl, combine the onion with the honey and the juice of 1 lime wedge per person.
- Season to taste with salt and pepper, then set aside.
- Transfer the hummus and the Romano pepper to a tall container.
- Season with salt and pepper, then use an immersion blender to process until smooth.
- Heat the same pan you used for the Romano pepper over medium-high heat. Fry the steak strips for 4 minutes.
- Roughly chop the fresh herbs.
- To the couscous, add the cucumber, the tomato, the pickled onion in its juices, the fresh herbs, the lime zest and the za'atar.
- Drizzle with the extra virgin olive oil, then mix well to combine.
- Season to taste with salt and pepper.
- Spread the hummus over one side of a deep plate and serve the couscous alongside.
- Top with the steak strips and crumble over the cheese.
- Serve any remaining lime wedges alongside.
