Lemon Pepper Beef & Kale Couscous
with Roast Veggies & Olives
Calorie smart, tick. A Mediterranean delicacy, tick. Tender lemon pepper beef and a veggie and olive-studded couscous, tick. What more could you really want?
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.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
1
capsicum
1
red onion
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
beef rump
1 sachet
lemon pepper seasoning
1 bag
baby kale
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies on lined oven tray. Drizzle with olive oil, season generously with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When veggies have 15 minutes remaining, thinly slice red onion. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, place beef between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season with salt and pepper.
• Meanwhile, boil the kettle. Roughly chop kalamata olives. • To saucepan with onions, stir in the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) 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 the water is absorbed, 5 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• To the pan with the couscous, add chopped olives, roasted veggies, baby kale and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie, kale & olive couscous salad between plates. • Top with lemon pepper beef and Greekstyle yoghurt to serve. Enjoy!