Easy Beef & Roast Veggie Couscous
with Dill-Parsley Mayo & Almonds
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
Carrot & Zucchini Mix
1
beef strips
1
couscous
(Contains Gluten, Wheat;)
1
chicken-style stock powder
1
rocket leaves
1
dill & parsley mayonnaise
(Contains Egg;)
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
boiling water
1
butter
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef strips, tossing to coat. Set aside. • In a medium saucepan, combine the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style stock powder. Bring to the boil. • Add couscous and the butter. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
• To the bowl with the couscous, add rocket leaves and roasted veggies, gently stir to combine. Season to taste. • Divide roast veggie couscous between bowls. Top with Nan's seared beef and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!