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!
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.
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
dill & parsley mayonnaise(ContainsEgg)
baby spinach leaves
chicken-style stock powder
Aussie spice blend(May be present Gluten)
water (for the couscous)
water (for the sauce)
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.