Dukkah-Spiced Beef & Couscous with Kale & Tahini Dressing

Dukkah-Spiced Beef & Couscous

with Kale & Tahini Dressing

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This quick-cooking recipe features vibrant dukkah (an Egyptian-style blend of herbs and spices), which lends warming spice to thin slices of beef. It provides delightful contrast to our side of fluffy couscous studded with sweet golden raisins.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Dukkah-Spiced Beef & Couscous with Kale & Tahini Dressing
Title
time-saving
tips & techniques
Cook the couscous:
1 Cook the couscous:

In a small saucepan, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the couscous cooks, wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

Cook the kale:
3 Cook the kale:

While the couscous continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.  

Cook the beef:
4 Cook the beef:

Pat the beef dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the dukkah (you will have extra) and the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.

Make the dressing & serve your dish:
5 Make the dressing & serve your dish:

While the beef cooks, in a bowl, whisk together the tahini, vinegar, and 1 tablespoon of olive oil. Slowly whisk in up to 2 tablespoons of water to thin to your desired consistency. Taste, then season with salt and pepper if desired. Serve the cooked beef with the cooked couscous and kale. Top with the dressing. Enjoy! 

Tips from Home Chefs

Cook the couscous:
1 Cook the couscous:

In a small saucepan, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm. 

2 Prepare the ingredients:

While the couscous cooks, wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

Prepare the ingredients:
Cook the kale:
3 Cook the kale:

While the couscous continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.  

4 Cook the beef:

Pat the beef dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the dukkah (you will have extra) and the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.

Cook the beef:
Make the dressing & serve your dish:
5 Make the dressing & serve your dish:

While the beef cooks, in a bowl, whisk together the tahini, vinegar, and 1 tablespoon of olive oil. Slowly whisk in up to 2 tablespoons of water to thin to your desired consistency. Taste, then season with salt and pepper if desired. Serve the cooked beef with the cooked couscous and kale. Top with the dressing. Enjoy! 

Browse Steps
1 of 5