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Spiced Beef & Couscous

with Roasted-Harissa Squash

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For pops of sweetness in every bite, we’re pairing our savory za’atar beef with roasted delicata squash and a bed of fluffy couscous cooked with a handful of raisins until deliciously plump. It’s all pulled together by a bright, garlicky yogurt sauce drizzled on top.

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Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place in a bowl. Add the harissa paste and 1 tablespoon of olive oil. Season with salt and pepper; toss to coat. Place on the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the squash roasts, if necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). To make the yogurt sauce, in a bowl, combine the yogurt, 1 tablespoon of water, 1 tablespoon of olive oil, and up to half the garlic paste. Season with salt and pepper.

Cook the couscous:
3 Cook the couscous:

While the squash continues to roast, in a small pot, combine the couscous, raisins, a big pinch of salt, and 1 cup of water. 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. Add 1 tablespoon of oil; season with salt and pepper and stir to combine. Cover to keep warm. 

Cook the beef:
4 Cook the beef:

While the couscous cooks, pat the beef dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add all but a pinch of the za’atar and the remaining garlic paste. Cook, stirring occasionally, 2 to 3 minutes, or until the beef is coated and just cooked through. Turn off the heat. Serve the finished couscous topped with the cooked beef and roasted squash. Drizzle with the yogurt sauce. Garnish with the remaining za’atar. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place in a bowl. Add the harissa paste and 1 tablespoon of olive oil. Season with salt and pepper; toss to coat. Place on the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the squash roasts, if necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). To make the yogurt sauce, in a bowl, combine the yogurt, 1 tablespoon of water, 1 tablespoon of olive oil, and up to half the garlic paste. Season with salt and pepper.

Prepare the remaining ingredients:
Cook the couscous:
3 Cook the couscous:

While the squash continues to roast, in a small pot, combine the couscous, raisins, a big pinch of salt, and 1 cup of water. 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. Add 1 tablespoon of oil; season with salt and pepper and stir to combine. Cover to keep warm. 

4 Cook the beef:

While the couscous cooks, pat the beef dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add all but a pinch of the za’atar and the remaining garlic paste. Cook, stirring occasionally, 2 to 3 minutes, or until the beef is coated and just cooked through. Turn off the heat. Serve the finished couscous topped with the cooked beef and roasted squash. Drizzle with the yogurt sauce. Garnish with the remaining za’atar. Enjoy!

Cook the beef: