Easy Italian Beef & Green Veggie Couscous

Name: Easy Italian Beef & Green Veggie Couscous with Fetta & Dill-Parsley Dressing
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Chicken-Style Stock Powder; 1 packet Couscous; 250 g Beef Strips; 1 packet Dill & Parsley Mayonnaise; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Trimmed Green Beans; 1 sachet Garlic & Herb Seasoning; 1 packet Balsamic Vinaigrette Dressing; 1 packet Fetta Cubes

with Fetta & Dill-Parsley Dressing

Up to 180$ + Free Treats / Extras for Life

If you haven't noticed, we are huge fans of the gorgeous grain couscous, so to show it some extra love, we've paired it with some bright greens and herby beef strips. Drizzle over the dill-parsley dressing and crumble over the fetta and You've got yourself another HF favourite.

Tags:

Mediterranean

Allergens:

Celery

•Gluten

•Wheat

•Eggs

•Milk

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.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

250 g

Beef Strips

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

Garlic

1 packet

Trimmed Green Beans

1 sachet

Garlic & Herb Seasoning

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories622 kcal

Energy (kJ)2600 kJ

Fat30.8 g

of which saturates6.1 g

Carbohydrate43.1 g

of which sugars6 g

Dietary Fibre4.9 g

Protein42.2 g

Sodium1300 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and chicken stock pot (see ingredients), then bring to the boil. • Add couscous (see ingredients) and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl, season to taste with salt and pepper, then cover to keep warm.

• While green beans are cooking, in a medium bowl, combine tomato & herb seasoning, beef strips and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Transfer to a plate.

• To pan with couscous, add cooked green beans, baby spinach leaves and balsamic vinaigrette dressing. Toss to combine and season to taste. • Divide green veggie couscous between bowls. • Top with Italian beef and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!