Harissa Beef Couscous Bowls with Tomato-Cucumber Salad & Marinated Red Onion
New & Notable

Harissa Beef Couscous Bowls

with Tomato-Cucumber Salad & Marinated Red Onion

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These vibrant bowls feature smoky, spicy beef that cooks in both tomato and harissa paste for a balance of flavors, plus a drizzle of lemon sour cream for a cooling finish. You'll serve the fragrant beef over a tender bed of couscous and with a fresh tomato and cucumber salad, plus a sprinkle of za'atar for an extra punch.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Harissa Beef Couscous Bowls with Tomato-Cucumber Salad & Marinated Red Onion
Title
  • 10 oz Ground Beef
  • ½ cup Pearl Couscous
  • 2 Tbsps Tomato Paste
  • 1½ Tbsps Red Harissa Paste
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 4 oz Grape Tomatoes
  • 1 Persian Cucumber
  • 1 Lemon
  • 1 Red Onion
  • 1 Tbsp Sugar
  • ¼ cup Sour Cream
  • 1 Tbsp Red Wine Vinegar
  • 1 clove Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the cucumber. Halve the tomatoes. Halve the lemon crosswise; remove the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumber, halved tomatoes, up to half the za'atar, a drizzle of olive oil, and the juice of 1 lemon half; season with salt and pepper. In a separate bowl, combine the sour cream, the juice of the remaining lemon half, and as much of the garlic paste as you'd like. Season with salt and pepper. In a separate, medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced onion; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the couscous
2 Cook the couscous
Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot; drizzle with olive oil and season with salt and pepper. Stir to combine.
Cook the beef & serve your dish
3 Cook the beef & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and harissa paste. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Serve the cooked couscous topped with the cooked beef, tomato-cucumber salad, lemon sour cream, and as much of the marinated onion as you'd like. Garnish with as much of the remaining za'atar as you'd like. Enjoy!

Tips from Home Chefs

Get Plans

Harissa Beef Couscous Bowls

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the cucumber. Halve the tomatoes. Halve the lemon crosswise; remove the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumber, halved tomatoes, up to half the za'atar, a drizzle of olive oil, and the juice of 1 lemon half; season with salt and pepper. In a separate bowl, combine the sour cream, the juice of the remaining lemon half, and as much of the garlic paste as you'd like. Season with salt and pepper. In a separate, medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced onion; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the couscous
Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot; drizzle with olive oil and season with salt and pepper. Stir to combine.
Cook the couscous
Cook the beef & serve your dish
3 Cook the beef & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and harissa paste. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Serve the cooked couscous topped with the cooked beef, tomato-cucumber salad, lemon sour cream, and as much of the marinated onion as you'd like. Garnish with as much of the remaining za'atar as you'd like. Enjoy!

Browse Steps
1 of 3