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Dukkah-Spiced Beef & Couscous

with Kale & Tahini Dressing

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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fresh
ingredients
Dukkah-Spiced Beef & Couscous with Kale & Tahini Dressing
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Yellow Couscous
  • 2 cloves Garlic
  • 1 bunch Kale
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Tahini
  • 1 Tbsp Red Wine Vinegar
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, & Black Sesame Seeds)
tried-and-true
kitchen tools
step-by-step
instructions
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! 

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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!