To give this easy and comforting dish a pop, we're infusing Spanish-style flavours by dolloping over smokey romesco sauce. With gently-spiced beef strips served on a bed of nourishing couscous and veggies, this will leave you feeling pleasantly full and satisfied.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
romesco sauce(ContainsTree NutsMay be presentSesame, Milk, Soy, Sulphites, Egg, Fish, Gluten)
• Boil the kettle. • In a large heatproof bowl, add couscous and a good pinch of salt. Add the butter and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, trim and roughly chop green beans. Roughly chop red onion. Cut lemon into wedges. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook greens beans and onion, tossing, until tender, 4-5 minutes. • Add a squeeze of lemon juice, season and toss to combine. Transfer to a medium bowl.
• While the veggies are cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add beef strips, season, then toss to combine. • When veggies are done, return frying pan to a high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes.
• Add rocket leaves to veggies and toss to combine. • Divide couscous between bowls. Top with garlic beef (plus any resting juices) and lemony veggies. • Serve with a dollop of romesco sauce and any remaining lemon wedges.