Grilled Beef-Stuffed Tortilla Arayes
with Lemony Couscous Salad & Hummus
Cooking time
35 minutes
Servings
4
Calories
670 /serving
Middle Eastern street food meets Mexican tortilla… Arayes are savoury meat-stuffed pockets that you can hold in your hand (and easily cook on the barbecue). Toss grilled zucchini into the salad, line each plate with hummus, then let them have at it.
We will send you:
- 510g Canadian-raised lean ground beef
- 2 Green zucchini
- 1 Lemon
- 1 Scallion
- 100g Couscous
- 90g Hummus
- 8 Wheat flour tortillas
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Sesame • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Small pot (or kettle)
BBQ (or pan)
Total Fat
29 g
Saturated Fat
9 g
Sodium
890 mg
Total Carb
63 g
Sugars
7 g
Protein
38 g
Fibre
5 g
Preparation
Cook the couscous
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- In a small pot (or kettle), bring 1 cup water, ½ tsp of the spices and a pinch of salt to a boil.
- In a large bowl, combine the couscous and boiling water mixture.
- Cover and let sit for 5 min. Fluff the couscous.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; halve crosswise.
- Juice the lemon.
- Thinly slice the scallion crosswise.
Prepare the arayes
- In a second large bowl, combine the beef, remaining spices and a pinch of S&P.
- Place the tortillas on a clean work surface.
- Spread half of each with the beef mixture. Fold in half and press lightly, leaving ¼ inch free along the edges.
- Brush with oil.
Grill the arayes & zucchini
- Add the arayes to the BBQ (or pan) and grill, turning occasionally, 5 to 7 min., until the beef* is cooked through and the tortillas are lightly browned.
- Drizzle the zucchini with oil and season with S&P. Add to the BBQ (or pan) and grill, turning occasionally, 3 min., until tender.
- Transfer to a cutting board.
Make the couscous salad
- Once cool enough, small-dice the zucchini.
- To the bowl of couscous, add the zucchini, lemon juice, scallion, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the couscous salad and arayes. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
