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Harissa Wings with Cucumber and Yogurt

Harissa Wings with Cucumber and Yogurt

Try this flavor-packed Harissa Wings with Cucumber and Yogurt recipe

This recipe for spicy Harrissa rubbed wings with a cooling yogurt sauce comes from Executive Chef Timon Balloo at SUGARCANE Raw Bar and Grill in Miami.

Ingredients

For the wings:

  • 1 Pound wings
  • 1/2 Cup harissa paste (store-bought or below)
  • 1 English cucumber (cut into 1-inch thick rounds)
  • 1 carrot (peeled and cut into spears)

For the harissa paste:

  • 1 Cup roasted red peppers
  • 2 Tablespoons garlic, chopped
  • 1/4 Cup yellow onion, diced
  • 1 Tablespoon chopped jalapeño, guajillo chili or chipotle in adobo
  • 1 Teaspoon tomato paste
  • 1 Teaspoon caraway seed
  • 1 Teaspoon cumin
  • 1 Teaspoon coriander
  • 1 Teaspoon paprika
  • 1 Tablespoon kosher salt
  • 2 Tablespoons sherry vinegar
  • 4 Tablespoons olive oil

For the yogurt dip:

  • 1 Cup Greek yogurt
  • 1 Tablespoon curry powder
  • 1 Teaspoon lemon juice
  • Salt, to taste

Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Beef Shawarma Bowls

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a medium pot with salted water cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

While the farro continues to cook, separate the beef pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Add 1 teaspoon of olive oil to the pan of reserved fond heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you&rsquod like. Stir to combine. Taste, then season with salt and pepper if desired.

Add the glazed vegetables to the pot of cooked farro stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!


Watch the video: Middle Eastern Cucumber Yogurt Dip (December 2021).