Herby Beef & Wholemeal Veggie Couscous
with Creamy Pesto, Fetta & Almonds
- Gluten
- Wheat
- Milk
- Eggs
- Walnut
- Almond
- May contain traces of allergens
- Eggs
- Soy
- Almond
- Macadamia
- Cashew
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
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: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The herby beef, creamy pesto, fetta, and flaked almonds combine for a well-loved mix of flavours and textures. Some found the overall dish a little rich or busy, while others felt the couscous itself was mild on its own.
- Ease of prep: Most found this a quick and straightforward weeknight cook, with several noting it comes together in well under 30 minutes. One reviewer suggested cooking the carrot and couscous in the same pan as the beef to streamline the process further.
- Suggestions: Several reviewers noted the recipe card never specifies where to use the second half of the chopped garlic — most added it to the carrot step before the stock, which worked well. Some found the couscous too wet or mushy and suggest reducing the water or extending the resting time; others recommended using half the vegetable stock powder if you prefer a less salty result. A few suggested using three-quarters of the Italian herb mix on the beef to avoid it becoming overpowering, and one reviewer recommended finely chopping rather than grating the carrot to retain more texture and flavour.
- Leftovers: Leftover couscous reheated well and was a popular packed lunch the next day, though a couple of reviewers noted it is best eaten within 24 hours of cooking.
- Portions: Some felt the beef portion was on the smaller side, with a few noting an extra 200g would make a meaningful difference, particularly for larger households.
