Herby Beef & Wholemeal Veggie Couscous
with Creamy Pesto, Fetta & Almonds
From herby to salty, sweet to tangy, and creamy to crunchy and fluffy, bring all the best flavours and textures to the table with this inviting, Italian-inspired beef dish.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3 clove
garlic
1
tomato
½
carrot
1 bag
baby spinach leaves
1 packet
beef strips
1 packet
vegetable stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Macadamia, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Italian herbs
Not included in your delivery
1
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop tomato and baby spinach leaves. • Grate carrot (see ingredients).
• In a medium bowl, combine Italian herbs, 1/2 the garlic and a drizzle of olive oil. Add beef strips, tossing to coat. Season generously with salt and pepper.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. Add wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• While the couscous is cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, until browned, 1-2 minutes.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Stir through baby spinach and tomato through the couscous. • Add a drizzle of olive oil and white wine vinegar. • Season, then toss to combine.
• Divide wholemeal veggie couscous between bowls. • Top with herby beef, spooning over any resting juices from the pan. • Drizzle with creamy pesto dressing. Crumble over fetta cubes. • Garnish with flaked almonds to serve. Enjoy!
