Pesto Beef Strips & Roast Veggie Couscous with Fetta & Flaked Almonds

Name: Pesto Beef Strips & Roast Veggie Couscous with Fetta & Flaked Almonds Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 carrot; 1 zucchini; 1 red onion; 1 clove garlic; 1 bag baby spinach leaves; 1 packet beef strips; ¾ cup water; 1 sachet vegetable stock powder; 1 packet wholemeal couscous; 1 tsp white wine vinegar; 1 packet basil pesto; 1 packet Fetta Cubes; 1 packet flaked almonds; 1 sachet Italian herbs

Lean Protein | Healthier Carbs | Packed with Veggies

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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.

Tags:

Balanced

•Calorie Smart

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

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

¾ cup

water

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2432 kJ

Fat15.6 g

of which saturates4.1 g

Carbohydrate48.7 g

of which sugars20.3 g

Protein52.7 g

Sodium820 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°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.