Spiced Beef & Salsa Verde Couscous with Harissa-Roasted Squash

Spiced Beef & Salsa Verde Couscous

with Harissa-Roasted 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.
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.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details

Carb Conscious Mediterranean Diet 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 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 & Salsa Verde Couscous with Harissa-Roasted Squash
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 1 cup Yellow Couscous
  • 1 Delicata Squash
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 clove Garlic
  • 3 Tbsps Golden Raisins
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ⅓ cup Salsa Verde
  • 1 Tbsp Red Harissa Paste
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash. 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. Peel 1 clove of garlic. Using a zester, finely grate into a paste (or use the small side of a box grater).

Roast the squash
2 Roast the squash

Line a sheet pan with foil. Place the squash pieces in a bowl. Add the harissa paste and 1 tablespoon of olive oil. Season with salt and pepper; toss to throughly coat. Transfer to 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.

Cook & finish the couscous
3 Cook & finish the couscous

Meanwhile, 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 the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the beef
4 Cook the beef

Meanwhile, separate the beef; pat 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, 2 to 3 minutes, or until lightly browned. Add the garlic paste and all but a pinch of the za’atar. Cook, stirring frequently, 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 tzatziki. Garnish with the remaining za’atar. Enjoy!

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered

Spiced Beef & Salsa Verde Couscous

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash. 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. Peel 1 clove of garlic. Using a zester, finely grate into a paste (or use the small side of a box grater).

2 Roast the squash

Line a sheet pan with foil. Place the squash pieces in a bowl. Add the harissa paste and 1 tablespoon of olive oil. Season with salt and pepper; toss to throughly coat. Transfer to 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.

Roast the squash
Cook & finish the couscous
3 Cook & finish the couscous

Meanwhile, 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 the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the beef

Meanwhile, separate the beef; pat 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, 2 to 3 minutes, or until lightly browned. Add the garlic paste and all but a pinch of the za’atar. Cook, stirring frequently, 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 tzatziki. Garnish with the remaining za’atar. Enjoy!

Cook the beef
Browse Steps
1 of 4