Romesco Beef & Poblano Pepper

with Currant Couscous

25 MIN

-$0.05/serving 2 Servings

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with Ground Pork Chorizo

From the Test Kitchen

This flavor-packed dish features our romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat a mix of beef, onion, and poblano pepper. It all comes together over a bed of fluffy couscous studded with currants and spinach.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
½ cup Yellow Couscous
1 Poblano Pepper
1 Red Onion
3 Tbsps Romesco Sauce (Contains Almonds)
2 cloves Garlic
2 Tbsps Dried Currants
1 oz Castelvetrano Olives
¼ cup Labneh Cheese
2 Tbsps Tomato Paste
¼ tsp Crushed Red Pepper Flakes
3 oz Baby Spinach
1 bunch Chives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Halve, peel, and thinly slice the onion. Thinly slice the chives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced onion and sliced pepper.

2 Cook the couscous

In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the couscous, currants, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter). Stir to combine. 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. Stir to combine and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the chorizo & vegetables

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chorizo and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with spoon, 5 to 6 minutes, or until lightly browned. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened and the chorizo is cooked through. Turn off the heat. Stir in the romesco sauce and chopped olives until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Season the labneh & serve your dish

Meanwhile, combine the labneh and 2 teaspoons of water in a bowl; season with salt and pepper. Serve the cooked couscous topped with the cooked chorizo and vegetables and seasoned labneh. Garnish with the sliced chives. Enjoy!