Moroccan Beef With Butternut Squash Couscous

1. 1

   Heat 1 tbsp of the oil in a large skillet on medium heat. Cook the onion for 3 mins or until softened. Add the squash; cook and stir for 5 mins or until almost tender. Combine the crumbled bouillon cube with 2 cups boiling water in a bowl. Pour over the squash mixture. Bring to a boil. Cook for 2 mins or until tender.

2. 2

   Pour the squash mixture over couscous in a large heatproof bowl. Cover with plastic wrap and let stand for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains.

3. 3

   Meanwhile, combine the beef and 1 tbsp of the seasoning in a bowl. Heat 2 tsp of the remaining oil in the same skillet on high heat. Cook the beef, in batches, for 3 mins or until browned. Transfer to a heatproof plate. Cover with foil to keep warm.

4. 4

   Heat the remaining oil in the skillet. Add the zucchini and the remaining seasoning; cook and stir for 2 mins or until tender. Return the beef to the pan; cook and stir for 30 seconds or until heated through.

5. 5

   Divide the couscous among serving bowls. Top with the beef mixture and mint. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.