Herbed Honey & Sesame-Coated Beef
with Roast Veggie Israeli Couscous & Crumbly Cheese- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
250 g
Beef Strips
1 packet
Feta Cheese
1 packet
Baby Spinach Leaves
1 sachet
Dried oregano
1
Red Onion
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Beetroot
Nutrition Values
Cooking Steps
Boil the kettle. Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and beetroot into small chunks. Cut the red onion into wedges. Place the carrot, beetroot and onion on a lined oven tray. Drizzle with olive oil, then season with the garlic & herb seasoning, salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, heat a large saucepan or deep frying pan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the pan with boiling water, then add the chicken-style stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
Separate the beef schnitzels (they may be stuck together), then add the beef schnitzel to the bowl as above and toss to coat.
Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed beef in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel, season with salt and set aside to rest. Reduce the heat to medium, then add the honey-sesame mixture and cook, tossing until the beef is well coated and cooked through, 1 minute. TIP: Add extra oil between batches if needed.
Add the roasted veggies and baby spinach leaves to the couscous. Toss to coat and season to taste.
Divide the roast veggie Israeli couscous between bowls. Top with the herbed honey and sesame-coated beef. Spoon over any excess glaze from the pan. Crumble over the cheese (see ingredients) to serve. Enjoy!
