Garlic-Herb Beef & Crumbly Cheese
with Roast Veggie Couscous & Romesco Sauce
Quickly cooked beef strips meld together wonderfully with smokey romesco sauce in this Spanish-inspired dish. Make it a meal with fluffy couscous and crumbly cheese, and now you’ve got yourself a fusion of textures and flavours you simply can’t resist!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1
courgette
1
onion
1 bag
baby spinach leaves
1 sachet
Garlic & Herb Seasoning
1 packet
beef strips
1 packet
flaked almonds
(Contains: Almond; )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
romesco sauce
(Contains: Tree Nuts; May be present: Milk, Sulphites, Eggs, Sesame, Fish, Gluten, Soy)
1 packet
Greek salad cheese/feta cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into bite-sized chunks. Slice red onion into thick wedges. • Place veggies 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. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil, then season. Add beef strips and toss to coat. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a 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, return the frying pan to a high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, until browned, 1-2 minutes. Transfer to a plate.
TIP: Cook the meat in batches if your pan is crowded.
• Add roasted veggies, baby spinach and a drizzle of olive oil and white wine vinegar to the couscous. Toss to combine. • Divide roast veggie couscous between bowls. Top with garlic-herb beef strips and spoon over any resting juices. • Top with romesco sauce and crumble over cheese. • Garnish with toasted almonds to serve.
