HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Beef & Roast Veggie Couscous
Quick Beef & Roast Veggie Couscous

Quick Beef & Roast Veggie Couscous

with Herby Dressing & Flaked Almonds

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We've crammed tons and tons of flavour into this colourful bowl of deliciousness. From the spiced beef to the herby dressing, the flavours in this number are sure to take your tastebuds to their happy place!

Tags:QuickQuick PrepHigh Protein
Allergens:GlutenTree NutsEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 portion





red onion

1 packet



1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

dill & parsley mayonnaise


1 bag

baby spinach leaves

1 packet

beef strips

1 sachet

chicken-style stock powder

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2885 kJ
Fat27.8 g
of which saturates3.4 g
Carbohydrate58.1 g
of which sugars22.1 g
Protein47.8 g
Sodium1113 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into 1cm half-moons. Chop the cauliflower (including the stalk!) into small florets. Thinly slice the capsicum into strips. Cut the red onion into thick wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: If the veggies don't fit in a single layer, divide between two trays!


While the veggies are roasting, combine the water (for the couscous) and the chicken stock powder and bring to the boil in a medium saucepan. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


While the couscous is cooking, combine the dill & parsley mayonnaise and water (for the sauce) in a small bowl. Roughly chop the baby spinach leaves.


In medium bowl, combine the beef strips, Aussie spice blend and a drizzle of olive oil. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


Add the roast veggies and spinach to the couscous. Gently toss to combine. Season to taste.

TIP: Add everything to the couscous pan to save washing up a bowl!


Divide the roast veggie couscous between bowls. Top with the Aussie beef strips and any resting juices. Drizzle with the dill and parsley dressing. Sprinkle with the flaked almonds to serve.