Ras el Hanout Beef

Ras el Hanout Beef And Tumeric Spinach Rice With Blistered Tomatoes, Cranberries And Lemon Harissa Sauce

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PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 990/ Protein 33g

DIFFICULTY LEVEL: Easy

INGREDIENTS: 1 TBSP Ras el Hanout, Ground Beef, Spinach, Lemon, Grape Tomatoes, 1 TSP Tumeric, Dried Cranberries, 1 TSP Garlic Powder, ¾ TSP White Rice, ¼ Harissa Aioli, 1 TBSP Vegetable Bouillon Paste, Onion

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Step 1: Cook Rice

Wash and dry produce

In a small pot, melt 1 TBSP of butter over medium heat, stir in ¼ TSP tumeric, cook for 1 minutes

Stir in rice, bouillion paste, 1.25 cups of water, and ¼ TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 18 minutes

Keep covered and off heat until ready to serve

Step 2: Prep

While rice cooks, quarter lemon

Halve, peel, and thinly slice onion

Roughly chop spinach

Step 3: Make Sauce

In a small bowl, combine harissa aioli, garlic powder, and a squeeze of lemon juice

Add 1 tsp at at a time until mixture reaches a drizzling consistency

Season with ¼ TSP of salt and pepper

Step 4: Cook Tomatoes

Heat a large drizzle of oil in a large pan over medium heat

Add tomatoes, and season with ¼ TSP of salt and pepper

Cook for 3 minutes

Turn off heat, and transfer to a plate

Step 5: Cook Beef

Heat a drizzle of oil in pan used for tomatoes over medium heat

Add beef, onions, ras el hanout, 1 tsp sugar, and ¼ TSP of salt and pepper

Cook for 6 minutes

Step 6: Finish and Serve

Fluff rice with a fork, stir in spinach and cranberries

Season with ¼ TSP of salt and pepper

Divide rice between bowls. Top with beef and blistered tomatoes in separate sections

Drizzle everything with lemon harissa sauce and serve with remaining lemon wedges on the side

Serve Hot and Enjoy!