Herby Italian Beef & Green Veggie Couscous

Name: Herby Italian Beef & Green Veggie Couscous with Fetta & Dill-Parsley Dressing
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; ⅓ cup boiling water; 1 sachet chicken-style stock powder; 1 packet couscous; 1 bag Trimmed Green Beans; 1 sachet tomato & herb seasoning; 1 packet beef strips; 1 bag baby spinach leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet dill & parsley mayonnaise; 1 packet Fetta Cubes

with Fetta & Dill-Parsley Dressing

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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.

Tags:

Kid Friendly

•Calorie Smart

Allergens:

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 Time

DifficultyEasy

Ingredients

Serving amount

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 sachet

tomato & herb seasoning

1 packet

beef strips

1 bag

baby spinach leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

⅓ cup

boiling water

Nutritional Values

Energy (kJ)2664 kJ

Fat32.7 g

of which saturates6.9 g

Carbohydrate43 g

of which sugars6.4 g

Protein41.4 g

Sodium1794 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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 fork.

Little cooks: Help fluff up the couscous once the pan has cooled down!

• 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 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 herby Italian beef and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!

Little cooks: Add the finishing touch by crumbling over the fetta cubes!