Lemon Pepper Beef & Kale Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon Pepper Beef & Kale Couscous

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.

Tags:
Under 650kcal
Allergens:
Gluten
Wheat
Milk

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

capsicum

1

red onion

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

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

sideBannerName

Nutritional Values

Energy (kJ)2161 kJ
Fat11.4 g
of which saturates3 g
Carbohydrate58 g
of which sugars22.5 g
Protein43.1 g
Sodium1263 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide roast veggie, kale & olive couscous salad between plates. • Top with lemon pepper beef and Greekstyle yoghurt to serve. Enjoy!