Spiced Beef & Veggie Couscous
with Creamy Pesto Dressing & Almonds
When you think fresh and green do you think of pesto like we do? We can’t get enough of a creamy pesto drizzle, especially over a fluffy couscous to help coat tender beef strips. We are keen to try this tasty green treat!
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with turnip. Don't worry, the recipe will be just as delicious, just be sure to 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
½
carrot
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1
leek
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
beef strips
1 packet
creamy pesto dressing
(Contains Soy; )
1
white turnip
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot (see ingredients). Finely chop garlic. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. 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 heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, thinly slice leek and white turnip. Roughly chop roasted almonds. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and turnip until tender, 4-5 minutes.
• In a large bowl, combine leek, turnip and carrot couscous. Drizzle with vinegar and olive oil. Season with salt and pepper and toss to combine.
TIP: Combine the veggies and couscous in the saucepan to save on washing dishes!
• Return the frying pan to 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. • Remove pan from heat, then add the honey and toss beef to coat. Set aside.
• Divide veggie couscous between bowls. Top with spiced beef and creamy pesto dressing. • Garnish with almonds to serve. Enjoy!