Glazed Beef Rissoles & Loaded Veggie Couscous
with Peri-Peri Mayo
- Fish
- Wheat
- Gluten
- Fish
- Soy
- Milk
- Eggs
- Tree nuts
- Almond
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
Welcome to dreamland where the beef rissoles are sweetly glazed in honey and the couscous is extra fluffy. The peri peri sauce is stirred through with creamy mayo to make your dinner time dreams come true
Ingredients
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
1 packet
Peri Peri Sauce
(Contains: Fish; May be present: Fish, Soy, Milk, Eggs, Tree nuts, Almond, Wheat, Gluten, Sesame)
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. In a small bowl, combine mayonnaise and peri peri sauce. Set aside. • In a medium bowl, combine beef mince, fine breadcrumbs, Nan's special seasoning, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and corn, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stirring to combine. • Cover with a lid and remove pan from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and gently turn to coat.
TIP: For best results, drain the oil from the pan before adding the sauce.
• Stir baby leaves through the couscous. Season to taste. • Divide veggie couscous between bowls. Top with honey-glazed beef rissoles. • Drizzle over peri peri mayonnaise to serve. Enjoy!
