Herby Italian Beef & Green Veggie Couscous
with Fetta & Dill-Parsley Dressing
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 some herby beef strips. Drizzle over the dill-parsley dressing and crumble over the fetta and you've got yourself another HF favourite.
This recipe is under 650kcal 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
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
Trimmed Green Beans
1 packet
beef strips
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 bag
kale & spinach
Not included in your delivery
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. 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 boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a 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 and cover to keep warm.
• While the green beans are cooking, in a medium bowl, combine garlic & 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, in batches (this helps the beef stay tender), tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
• To pan with couscous, add cooked green beans, kale & spinach and balsamic vinaigrette dressing. Toss to combine and season to taste. • Divide green veggie couscous between bowls. Top with herby Italian beef and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!
