Couscous bowl with beef strips and fresh herbs
with eggplant, tomatoes and mayo dressing
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
100 g
Steak strips
40 g
Chopped ​​red onion
½ piece
Eggplant
1 piece
Tomato
20 g
Chopped dried figs
(May be present Sesame, Peanuts, Tree nuts)
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Za'atar
(Contains Sesame)
1 teaspoon
Sumac
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
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 fig 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.