Warm Pear and Couscous Salad with Beef
with goat's cheese and honey mustard dressing
Creamy goat's cheese pairs oh so well with the juicy sweetness of fruits like the pear. A satiating element comes in the form of couscous while toasted almonds add crunch and a subtle smokiness.
Tags:
Super Quick
•Quick Prep
•Family Friendly
Allergens:
Wheat
•Milk
•Almonds
•Mustard
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains: Wheat May be present: Soya)
100 grams
Goat's Cheese
(Contains: Milk)
2 unit(s)
Cucumber
2 unit(s)
Tomato
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
250 grams
Irish Beef Rump
2 unit(s)
Pears
5 grams
Mint
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3279 kJ
Energy (kcal)784 kcal
Fat37.4 g
of which saturates16 g
Carbohydrate68.2 g
of which sugars24.8 g
Dietary Fiber6.2 g
Protein47.3 g
Cholesterol0 mg
Salt8.29 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
2
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Halve and core the pear. Thinly slice lengthways.
- Once the almonds are toasted, return the pan to a high heat with a drizzle of oil.
- Add the pear and fry until caramelised and charred, 2-3 mins each side.
- Meanwhile, roughly chop the tomato. Trim and roughly chop the cucumber.
- Halve, peel and roughly chop the shallot. Pick the mint leaves and roughly chop.
NOTE: Adding beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
4
- Toss the couscous with the mint, cucumber, shallot, tomatoes, paprika, honey mustard dressing and one-third of the goat's cheese.
- Season to taste with salt and pepper.
- Divide between bowls and serve topped with toasted almonds and crumble over the remaining goat's cheese.
- Arrange the charred pear on top of each salad.
Explore Similar Recipes
More delicious recipes with similar ingredients
Harissa Chickpea Tagine
with yoghurt coated aubergine
Aubergine Fatteh
with chilli garlic yoghurt and roast baby potatoes
Cheesy Fish Pie
with mashed potato topping and garlicky peas
Smoky Spiced Veggie Burgers
with cheese and sweet potato wedges
Chorizo Crumbed Leek and Potato Soup
with warm brioche bread
Moroccan Spiced Lentil Stew
with chickpeas and toasted baguette
Easy Ratatouille
with couscous and Greek style cheese
Pesto and Courgette Pasta
with Greek style cheese and wilted leaves
Sweet and Spicy Chicken Burger
with Cajun butter potatoes
One-pot Chorizo and Mozzarella Orzo
with creme fraiche and fresh sage
Festive Turkey Burger and Chorizo Sprouts
with caramelised shallot and cranberry chutney
Sweet Chilli Glazed Salmon
with couscous salad
Balsamic Glazed Oven Roasted Veg
with pesto yoghurt drizzle and garlic mash
Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
BBQ Beef Rump and Spicy Sauce
with rice and spinach tomato salad
Goat's Cheese Burgers
with sweet chilli drizzle and potato wedges
Kidney Bean Curry
with cucumber and coriander salad
Spiced Sweet Potato Soup
with kidney beans and coconut milk
Spiced Beef Fajita Bowls
with roast veg and lime rice
Paella-style Prawn Orzo
with parsley and lime
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Cheesy Chorizo and Beef Burger
with salad and sweet potato fries
Chorizo Stuffed Chicken Breast
with roast baby potatoes and caramelised onion gravy
Roast Beef and Aromatic Thyme Stuffing
with potato dauphinoise
Pulled Pork Bao and Chilli Potatoes
with apple salad and chipotle chutney
Teriyaki Turkey Stir-fry
with sugar snaps and bell pepper
Carnitas-inspired Pork Tacos
with apple and thyme chutney
Aubergine & Golden Cheese Gaping Tortillas Inspired by Mega Mawile
with hot honey glaze
Prawn Thai Curry
with courgette, carrot and coriander
Roast Chicken in Sweet Chilli Glaze
with chips and carrots
Chorizo and Mushroom Pasta
with cheese and creamy sauce
Pork Meatballs in Ballymaloe Relish
with colcannon and peas
White Fish and Leek Lasagne
with carrot and creme fraiche
Sweet Soy Chicken Tacos
with charred corn salad
Pan-fried Golden Cheese
with roast veg and harissa aioli
Pomodoro Pasta
with pesto drizzle and Italian cheese
Spiny Chicken Satay Skewers Inspired by Mega Manectric
with scallions and rice
One-pan Peanut and Lime Noodles
with mushrooms, bell pepper and pak choi
Salmon with Creamed Spinach
with boiled baby potatoes
Moroccan Prawns and Roast Veg Couscous
with parsley yoghurt sauce
Spicy Tofu Bibimbap
with mushrooms and pickled carrot