Pesto Beef Strips & Roast Veggie Couscous with Fetta & Flaked Almonds
Lean Protein | Healthier Carbs | Packed with Veggies
We've crammed tons and tons of flavour into this colourful bowl of deliciousness. From herby to salty, the flavours in this nutritionally balanced meal are sure to take your tastebuds to their happy place!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
carrot
1
zucchini
1
red onion
1 clove
garlic
1 bag
baby spinach leaves
1 packet
beef strips
1 sachet
vegetable stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Italian herbs
Not included in your delivery
olive oil
Ā¾ cup
water
1 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240Ā°C/220Ā°C fan-forced. Slice the carrot into half-moons. Cut the zucchini into bite-sized chunks. Cut the red onion into wedges. Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. In a medium bowl, combine the beef strips, Italian herbs, garlic and a drizzle of olive oil. Season with salt and pepper.
Add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef strips, in batches, until browned, 1-2 minutes. TIP: Cooking the beef in batches over a high heat helps it stay tender.
Add the roast veggies and baby spinach to the couscous. Add a drizzle of olive oil and white wine vinegar. Season and toss to combine.
Divide the roast veggie couscous between bowls. Top with the beef strips and spoon over any resting juices. Top with the basil pesto and crumble over the fetta cubes. Garnish with flaked almonds.
