Lemon Pepper Beef & Kale Couscous

• 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.