Spiced Beef & Salsa Verde Couscous with Harissa-Roasted Squash

Spiced Beef & Salsa Verde Couscous

with Harissa-Roasted Squash

25 MIN
4 Servings
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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.
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Wellness Details

Carb Conscious Mediterranean Diet 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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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

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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