Beef Strips & Carrot Couscous Salad
with Mango Yoghurt
- Milk
- Gluten(Wheat)
- Soy
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
This ModOz-inspired meal features classic Aussie spices in an easy marinade for tender beef strips, while carrot and parsley bring colour and flavour to couscous. Sit back and enjoy this delicious delight from your friends across the ditch. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
carrot
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
beef strips
1 packet
Mango Mayonnaise
(Contains: Soy; )
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
tomato
1 bag
green beans
1 sachet
Aussie Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot until softened, 2-3 minutes. Add garlic paste and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
Little cooks: Kids can help fluff up the couscous once the pan has cooled down!
• While the couscous is cooking, in a large bowl, combine Aussie spice blend and a splash of water. Add beef strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Meanwhile, remove lid from couscous and allow to cool. • Roughly chop tomato. • To the bowl with green beans, add carrot couscous, tomato and a drizzle of vinegar and olive oil. Toss to combine. Season to taste. • In a small bowl, combine Greek-style yoghurt and mango mayonnaise. Season to taste and set aside.
• Divide carrot couscous salad between bowls and top with beef strips. • Dollop with mango yoghurt to serve. Enjoy!
Little cooks: Kids can add the finishing touch by dolloping the yoghurt!
