Easy Mediterranean Beef & Roast Veggie Couscous
with Creamy Pesto Dressing & Fetta
- Gluten
- Wheat
- Milk
- Eggs
- Walnut
- Almond
- May contain traces of allergens
- Soy
- Almond
- Macadamia
- Cashew
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Walnut
We've crammed tons and tons of flavour into this colourful bowl of deliciousness. From herby to salty, the flavours in this balanced meal are sure to take your tastebuds to their happy place!
Ingredients
1 bag
Carrot & Zucchini Mix
1 bag
baby spinach leaves
1 sachet
mediterranean seasoning
1 packet
beef strips
Ā½
lemon
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: 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: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
Ā¾ cup
water
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Place carrot & zucchini mix on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. ā¢ Meanwhile, roughly chop baby spinach leaves. ā¢ In a medium bowl, combine Mediterranean seasoning and a drizzle of olive oil, then season. Add beef strips and toss to coat. Set aside.
ā¢ Zest lemon and cut into wedges. ā¢ In a medium saucepan, add the water and vegetable stock powder and bring to the boil over medium-high heat. ā¢ Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. ā¢ Fluff up with a fork.
ā¢ When veggies have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. ā¢ When oil is hot, cook beef strips in batches, tossing, until browned, 1-2 minutes. Transfer to a plate.
ā¢ Add roasted veggies, baby spinach, lemon zest and a drizzle of olive oil to the couscous. Toss to combine. ā¢ Divide roast veggie couscous between bowls. Top with Mediterranean beef strips and spoon over any resting juices. ā¢ Top with creamy pesto dressing and fetta cubes. ā¢ Garnish with flaked almonds and serve with lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the Mediterranean flavours, especially the seasoned beef and creamy pesto dressing. Some found it a bit bland and suggested adding more spices.
- Ease of prep:Ā Customers appreciated the quick and easy preparation, with pre-cut veggies speeding up cooking time.
- Suggestions:Ā Several recommended cooking vegetables in a pan to save energy. Some preferred using chicken instead of beef for a different twist.
- Leftovers:Ā A few mentioned saving portions for lunch the next day, noting it reheated well.
- Portions:Ā Some felt the beef quantity was light for four adults, while others found the overall portion size generous.
