This meal is all about the little differences – the mix of herbs spicing up the beef, the flavourful couscous flecked with carrot and the dill-parsley mayo drizzle with an additional parsley garnish that will become your new favourite collaboration.
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
dill & parsley mayonnaise(ContainsEggs)
garlic & herb seasoning
lemon pepper spice blend
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
chicken-style stock powder
water (for the mayo)
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Cut the tomato into wedges. Cut the courgette into thick rounds. Cut the carrot into thick half-moons. Slice the red onion into wedges. Place the tomato, courgette, carrot and onion 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.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. In a small bowl, combine the dill & parsley mayonnaise and water (for the mayo). Set aside. In a medium bowl, combine the garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.
In a medium saucepan, melt the butter over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water (for the couscous) and chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
Stir the roasted veggies through the couscous. Divide the roast veggie couscous between bowls and top with the Mediterranean pork. Drizzle over the dill-parsley mayo. Sprinkle with the toasted almonds to serve.