Caribbean Jerk Beef & Veggie Couscous
with Baby Leaves & Mayonnaise
The couscous is so fluffy that it’s cuddling the fresh beef in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and veggies, then finish off this vibrant and refreshing dinner with a creamy drizzle of mayo.
This recipe is under 650kcal per serving.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1
leek
1 tin
sweetcorn
1 packet
baby leaves
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
beef strips
1 sachet
Chicken-Style Stock Powder
1 packet
Mayonnaise
(Contains Egg; )
1 packet
parsley
Not included in your delivery
olive oil
1.75 cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thickly slice leek. • Drain sweetcorn. • Roughly chop baby leaves. • Discard any liquid from beef strips packaging.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add beef strips and toss to coat
• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with the butter and chicken-style stock powder. Stir to combine.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide corn and veggie couscous between bowls. Top with Caribbean beef strips. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!