Oven-Baked Beef & Saffron Couscous with Creamy Romesco Sauce & Almonds
Ready to Cook

Oven-Baked Beef & Saffron Couscous

with Creamy Romesco Sauce & Almonds

30 MIN
+$1.95/serving 4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Turkey

    From the Test Kitchen

    Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this flavor-packed dish, you'll combine pearl couscous, fragrant saffron, tomatoes, spinach, and raisins to create the base for tender bites of beef. It's all complete with a drizzle of smoky, creamy romesco sauce.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Oven-Baked Beef & Saffron Couscous with Creamy Romesco Sauce & Almonds
    Title
    • 18 oz Ground Turkey
    • 1 cup Pearl Couscous
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 3 Tbsps Golden Raisins
    • ¼ cup Tomato Paste
    • 6 oz Baby Spinach
    • 1 pinch Saffron
    • ¼ cup Crème Fraîche
    • ¼ cup Sliced Roasted Almonds
    • ½ lb Grape Tomatoes
    • 1 Tbsp Verjus Rouge
    • 2 Single-Use Aluminum Trays
    time-saving
    tips & techniques
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, couscous, tomato paste, saffron, tomatoes, raisins, and verjus. Stir to combine. Add 1/3 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    Add the turkey & bake the trays
    2 Add the turkey & bake the trays

    Add the turkey (tearing into bite-sized pieces before adding) in an even layer to each tray; season with salt and pepper. Tightly cover the trays with foil and bake 20 to 22 minutes, or until the couscous is tender and the turkey is cooked through. Remove from the oven. Carefully remove the foil. Stir to combine.

    Make the creamy romesco sauce & serve your dish
    3 Make the creamy romesco sauce & serve your dish

    Meanwhile, in a bowl, combine the crème fraîche and romesco sauce. Serve the baked trays topped with the creamy romesco sauce and almonds. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, couscous, tomato paste, saffron, tomatoes, raisins, and verjus. Stir to combine. Add 1/3 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Add the turkey & bake the trays

    Add the turkey (tearing into bite-sized pieces before adding) in an even layer to each tray; season with salt and pepper. Tightly cover the trays with foil and bake 20 to 22 minutes, or until the couscous is tender and the turkey is cooked through. Remove from the oven. Carefully remove the foil. Stir to combine.

    Add the turkey & bake the trays
    Make the creamy romesco sauce & serve your dish
    3 Make the creamy romesco sauce & serve your dish

    Meanwhile, in a bowl, combine the crème fraîche and romesco sauce. Serve the baked trays topped with the creamy romesco sauce and almonds. Enjoy! 

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