Pesto Beef Strips & Roast Veggie Couscous

While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. In a medium bowl, combine the garlic & herb seasoning, garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the beef strips and toss to coat. Heat a medium frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

While the couscous is cooking, return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a medium bowl. Repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Add the roast veggies, spinach, a pinch of salt and pepper, a drizzle of olive oil and white wine vinegar to the couscous. Toss to combine.