Mediterranean Beef & Roast Veggie Couscous
with Creamy Pesto Dressing & Fetta
This meal is all about the little differences – the mix of herbs spicing up the beef, the flavourful couscous loaded with roasted veggies and the dill-parsley mayo drizzle that will become your new favourite collaboration.
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 bag
baby spinach leaves
1 packet
beef rump
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
Carrot & Zucchini Mix
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
mediterranean seasoning
½
lime
Not included in your delivery
1
olive oil
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop baby spinach leaves. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender). • In a medium bowl, combine Mediterranean seasoning and a drizzle of olive oil, then season. Add beef rump and toss to coat. Set aside.
• Zest lime and cut into wedges. • In a medium saucepan, add the water and vegetable stock powder and bring to the boil over medium-high heat. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• When veggies have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • 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 for 5 minutes
• Add roasted veggies, baby spinach, lime zest and a drizzle of olive oil to the couscous. Toss to combine. • Slice beef. • Divide roast veggie couscous between bowls. Top with Mediterranean beef and spoon over any resting juices. • Top with creamy pesto dressing and fetta cubes. • Garnish with flaked almonds and serve with lime wedges. Enjoy!