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Spiced Beef & Couscous
with Roasted-Harissa Squash
25 minWellness at Blue Apron
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4 Servings
- Est. 620 Cals/serving
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DownloadPlease 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.
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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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.
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!
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.
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!
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