Lemon Pepper Beef & Kale Couscous
with Roast Veggies & Olives
Calorie smart, tick. A Mediterranean delicacy, tick. Tender lemon pepper beef and a veggie and olive-studded couscous, tick. What more could you really want?
This recipe is under 650kcal per serving.
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.
Ingredients
1
carrot
1
capsicum
1
red onion
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
beef rump
1 sachet
lemon pepper seasoning
1 bag
baby kale
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on lined oven tray. Drizzle with olive oil, season generously with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When veggies have 15 minutes remaining, thinly slice red onion. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, place beef between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season with salt and pepper.
• Meanwhile, boil the kettle. Roughly chop kalamata olives. • To saucepan with onions, stir in the boiling water (3/4 cup for 2 people / 1 1/2 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.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• To the pan with the couscous, add chopped olives, roasted veggies, baby kale and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie, kale & olive couscous salad between plates. • Top with lemon pepper beef and Greekstyle yoghurt to serve. Enjoy!