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 BBQ-spiced beef bowl? Oh and Don't forget your rainbow veggies for some colour as well.
The quantities provided above are averages only.
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.
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.)
1 drizzle
olive oil
¾ cup
boiling water
• 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 second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 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. Toss to combine and season to taste.
• 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 third 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 with salt and pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide spinach couscous between bowls.
• Top with American beef, capsicum and spring onion.
• Serve with smokey aioli. Enjoy!