Quick Garlic Beef & Romesco Sauce
with Lemony Green Beans & Couscous
To give this easy and comforting dish a pop, we're infusing Spanish-style flavours by dolloping over smokey romesco sauce. With gently-spiced beef strips served on a bed of nourishing couscous and veggies, this will leave you feeling pleasantly full and satisfied.
This recipe is under 650kcal per serving.
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
couscous
(Contains Gluten(Wheat); )
1 bag
green beans
1
onion
½
lemon
1 sachet
Garlic & Herb Seasoning
1 packet
beef strips
1 bag
salad leaves
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large heatproof bowl, add couscous and a good pinch of salt. Add the butter and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, trim and roughly chop green beans. Roughly chop red onion. Cut lemon into wedges. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook greens beans and onion, tossing, until tender, 4-5 minutes. • Add a squeeze of lemon juice, season and toss to combine. Transfer to a medium bowl.
• While the veggies are cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add beef strips, season, then toss to combine. • When veggies are done, return frying pan to a high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes.
• Add rocket leaves to veggies and toss to combine. • Divide couscous between bowls. Top with garlic beef (plus any resting juices) and lemony veggies. • Serve with a dollop of romesco sauce and any remaining lemon wedges.