Quick Garlic-Herb Beef & Roast Veggie Couscous
with Creamy Pesto Dressing & Fetta- Almond
- Gluten
- Wheat
- Milk
- Eggs
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Almond
- Cashew
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!
Ingredients
1 bag
Carrot & Zucchini Mix
1 bag
baby spinach leaves
1 sachet
garlic & herb seasoning
1 packet
beef strips
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Macadamia, Almond, Cashew.)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil, then season. Add beef strips and toss to coat. Set aside.
• In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a medium-high heat. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• When veggies have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches (this helps it stay tender!), tossing, until browned, 1-2 minutes. Transfer to a plate.
• Add roasted veggies, baby spinach and a drizzle of olive oil and vinegar to the couscous. Toss to combine. • Divide roast veggie couscous between bowls. Top with garlic-herb beef strips and spoon over any resting juices. • Top with fetta cubes. Garnish with flaked almonds. • Serve with creamy pesto dressing. Enjoy!
