Easy Beef & Roast Veggie Couscous
with Herby Mayo Dressing & Almonds
From the mildly-spiced beef strips to the naturally sweet roasted veg and creamy dill and parsley dressing, the flavours in this colourful number are sure to take your tastebuds to their happy place! Don't forget to sprinkle with flaked almonds for crunch.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1
red onion
1 bag
chopped veggie mix
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
½ bag
kale
1 packet
beef strips
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
¾ cup
water (for the couscous)
2 tsp
water (for the dressing)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower into small florets. Cut red onion into thick wedges. Tear kale leaves from the stem (see ingredients), then roughly chop the leaves. • Place cauliflower, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 10-15 minutes. Add the kale to the oven tray, tossing to combine with the veggies. Return the tray to the oven to roast until softened, a further 5-10 minutes.
• Meanwhile, combine the water (for the couscous) and chicken stock powder in a medium saucepan. Bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Meanwhile, combine dill & parsley mayonnaise and the water (for the dressing) in a small bowl. Set aside.
• In medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil. • Return frying pan to a high heat with a drizzle of olive oil. Cook beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. • When roast veggies are done, transfer to saucepan with couscous. Gently tossing to combine. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide roast veggie couscous between bowls. Top with beef and any resting juices. • Drizzle with herby mayo dressing. • Sprinkle with flaked almonds to serve.