
Eat the tropical rainbow tonight with this vibrant collection of veggies and beef strips cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.
2
Garlic
1 packet
Couscous
(Contains: Wheat, Gluten)
250 g
Beef Strips
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Leaves
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 sachet
Middle Eastern Seasoning
1
Tomato
15 g
butter
(Contains: Milk)
1 drizzle
olive oil
¾ cup
water

• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves.
• Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes.
• 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 the water has absorbed, 5 minutes.
• Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste with salt and pepper and set aside uncovered.

• While the couscous is cooking, roughly chop roasted almonds.
• In a medium bowl, combine Middle Eastern spice blend, remaining garlic and a drizzle of olive oil. Add beef strips and toss to coat.

• Heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.

• Divide currant couscous between bowls.
• Top with spiced beef. Dollop with Greek-style yoghurt.
• Tear over parsley and garnish with roasted almonds to serve. Enjoy!