We've crammed tons and tons of flavour into this colourful bowl of deliciousness. From herby to salty, the flavours in this number are sure to take your tastebuds to their happy place!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the zucchini into 2cm chunks. Cut the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
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.
Roughly chop the parsley leaves. Divide the roast veggie couscous between bowls. Top with the beef strips and spoon over any resting juices. Dollop over the basil pesto and crumble over the fetta. Garnish with flaked almonds and parsley to serve.
TIP: For the low-calorie option, omit the fetta and flaked almonds.