Beef Strips & Harissa Roasted Pumpkin
with Spinach Couscous & Herby Mayo
- Eggs
- Soy
- Milk
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
- Soy
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Harissa Paste
(May be present: Soy)
1 packet
Couscous
(Contains: Wheat, Gluten; )
250 g
Beef Strips
1 packet
Baby Spinach Leaves
1
Baby Broccoli
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to coat and roast until tender, 25-30 minutes.
• Meanwhile, boil the kettle. • Slice baby broccoli in half lengthways.
• In a medium heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes until the water is absorbed. Fluff up with a fork and set aside.
• When the pumpkin has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 3-4 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl of couscous, add baby broccoli, baby spinach leaves, and a drizzle of vinegar and olive oil. Season to taste with salt and pepper and stir to combine.
• Divide spinach couscous between bowls. Top with harissa roasted pumpkin, beef strips and dill & parsley mayonnaise. • Crumble over feta (see ingredients) to serve. Enjoy!
