Spiced Beef & Couscous with Roasted-Harissa Squash

Spiced Beef & Couscous

with Roasted-Harissa Squash

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 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
Spiced Beef & Couscous with Roasted-Harissa Squash
Title
time-saving
tips & techniques
Couscous
Delicata Squash
Garlic
How To: Peel Garlic
Greek Yogurt
Golden Raisins
Harissa Paste
Za'atar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Spiced Beef & Couscous

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:
Browse Steps
1 of 4