Aussie Beef & Roast Veggie Couscous
with Herby Mayo & Almonds
From the mildly-spiced beef strips to the naturally sweet roasted veg and creamy dill and parsley dressing, the flavours in this colourful number are sure to take your tastebuds to their happy place! Don't forget to sprinkle with flaked almonds for crunch.
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.
Ingredients
1 portion
cauliflower
1
red onion
1 packet
Carrot & Zucchini Mix
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 sachet
Aussie spice blend
1 packet
beef strips
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
¾ cup
water (for the couscous)
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower (including the stalk!) into small florets. • Cut red onion into thick wedges. • Place cauliflower, onion and carrot & zucchini mix 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 veggies between two trays!
• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Roughly chop baby spinach leaves and set aside.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • When roast veggies are done, transfer veggies to saucepan with the couscous. Add the butter and baby spinach leaves, gently tossing to combine. Season to taste.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Divide roast veggie couscous between bowls. • Top with Aussie beef and any resting juices. • Top with a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!
