Quick Spiced Beef & Carrot Couscous Salad
with Crumbly Cheese & Creamy Pesto Dressing
How satisfying are juicy beef strips on a bed of fluffy carrot couscous? You'll have to make this delectable fusion dish to find out! We've added a cooling creamy pesto dressing and a smattering of crumbly cheese to top it off. Simply delicious.
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
½
carrot
1
onion
1
tomato
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
beef strips
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Soy; )
1 packet
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Grate carrot (see ingredients). Thinly slice brown onion. Roughly chop tomato. • Heat a large frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• In a medium saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook carrot and onion, stirring, until softened, 3-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from the heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• In a medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil. • Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook beef strips 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.
• Add tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil to the couscous. Stir to combine and season to taste. • Divide carrot couscous salad between bowls. Top with spiced beef and creamy pesto dressing. • Crumble over cheese and garnish with almonds.