Meal Kit
Feisty Calabrian Pepper Beef Couscous
with zucchini, shallot, and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- ¾ cup Pearl Couscous
- 1 Shallot
- 1 oz. Arrabbiata Pesto
- 1 oz. Cream Cheese
- ½ oz. Shredded Parmesan Cheese
- 0.17 oz. Chopped Calabrian Peppers
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories680
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Carbohydrates52g
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Net Carbs48g
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Fat35g
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Protein35g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Couscous
Bring couscous, 1 1/4 cups water, and a pinch of salt to a simmer in a small pot.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Remove from burner.While couscous cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.
Peel and halve shallot. Cut into 1/4" slices.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shallots, zucchini, half the garlic salt (reserve remaining for couscous), and a pinch of pepper to hot pan. Stir occasionally until vegetables are slightly browned, 3-4 minutes. -
4 Add the Steak Strips
Add steak strips, garlic and parsley seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add Calabrian peppers (to taste) and stir often until combined, 30-60 seconds. -
5 Add Couscous and Sauce and Finish Dish
Add couscous, pesto (to taste), cream base, cream cheese, remaining garlic salt, and a pinch of salt and pepper to hot pan. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.
If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping couscous with shredded cheese. Bon appétit!
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