Family Meal Kit
Premium
Parthenon Couscous Steak Bowl
with feta and zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Steak Strips
- 2 Zucchini
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1½ cups Pearl Couscous
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Creme Fraiche
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1 oz. Crumbled Feta Cheese
- 4 Green Onions
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Chimichurri Seasoning
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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Calories580
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Carbohydrates51g
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Net Carbs47g
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Fat26g
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Protein31g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Box Grater
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim zucchini ends and grate. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Halve lemon lengthwise and juice.Trim and thinly slice green onions, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with chimichurri seasoning and 1/4 tsp. salt. -
2 Cook the Zucchini
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions, zucchini, and 1/2 tsp. salt to hot pan. Stir occasionally until zucchini is browned, 2-3 minutes.Remove from burner. Transfer zucchini to a plate. Wipe pan clean and reserve.While zucchini cooks, continue recipe. -
3 Cook the Couscous
Bring couscous, 1 1/4 cups water, mirepoix base, and 1/4 tsp. salt to a simmer in a medium pot.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Remove from burner. Rest, 3 minutes.Fluff couscous with a fork. Stir zucchini and half the green portions of green onions (reserve remaining for garnish) into couscous until combined. Cover and set aside.While couscous cooks, continue recipe. -
4 Cook the Steak and Tomatoes
Return pan used to cook zucchini to medium heat and add 2 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add tomatoes and stir occasionally until their juices are released, 2-3 minutes.Remove from burner. Rest, 3 minutes.While steak and tomatoes cook, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme fraiche, 1 Tbsp. lemon juice, and a pinch of salt. Kids want to help? With supervision, have them help prepare the crema. Set aside.
Plate dish as pictured on front of card, topping couscous with steak and tomatoes. Garnish with crema, cheese, and remaining green portions of green onions. Bon appétit!
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