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Spiced Beef & Salsa Verde Couscous
with Harissa-Roasted Squash
25 MIN
4 Servings
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
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NutritionPER SERVING
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Calories560 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Thinly Sliced Beef
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1 cup Yellow Couscous
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1 Delicata Squash
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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1 clove Garlic
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3 Tbsps Golden Raisins
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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⅓ cup Salsa Verde
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1 Tbsp Red Harissa Paste
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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