American Beef & Rainbow Veggies
with Spinach Couscous & Smokey Aioli
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
- Milk
They aren’t kidding when they say that couscous is the most diverse grain on the market. It’s low in fat and is a good source of fibre so how could we not include it in this All-American flavoured beef bowl? Oh and don’t forget your rainbow veggies for some colour as well. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
250 g
Beef Strips
1 sachet
Chicken Stock Pot
1 sachet
All-American Spice Blend
1 tin
Sweetcorn
1
Spring Onion
1
Capsicum
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef strips and toss to combine. Set aside. • To a heatproof medium bowl, add couscous, chicken stock and a drizzle of olive oil. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves to bowl. Stir until slightly wilted and season to taste with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook capsicum and sweetcorn, tossing, until tender and browned, 4-5 minutes. • Transfer to a second medium bowl.
• Return frying pan to a medium-high heat. When the oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Transfer to the bowl with veggies. Toss to combine. Season to taste.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Divide spinach couscous between bowls. • Top with American beef, rainbow veggies and spring onion. • Serve with a dollop of smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The All-American spice blend delivers a good burst of flavour, though some found the couscous a little bland on its own. A few reviewers felt the smokey aioli was overpowering, while others loved using it as a salad dressing.
- Ease of prep: Most found this a quick and straightforward meal to pull together, with several noting it was a great option for busy weeknights.
- Suggestions: Using only half the chicken stock sachet helped avoid an overly salty couscous. Marinating the beef beforehand and cooking it in smaller batches kept it tender; some found cooking it longer at a lower temperature also helped with texture.
- Portions: Several reviewers felt the meat quantity was too small, particularly for four people, and a few also noted the couscous was not enough for two.
- Customisation: Adding roasted pumpkin, sweet potato, or extra beans boosted both colour and substance. Some swapped spinach for mixed leaves or lettuce, though reviewers noted spinach worked better in this dish.
