Mediterranean Pesto Beef Strips
with Roast Veggie Couscous & Toasted Almonds
- Almond
- Gluten(Wheat)
- Milk
- Cashew
- Pine Nut
- Walnut
Quickly-cooked beef strips meld together wonderfully with nutty basil pesto in this Mediterranean-style 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 miss out on!
Ingredients
2
carrot
1
parsnip
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
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut)
1 clove
garlic
¼ packet
Greek salad cheese/feta cheese
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into thick half-moons. Cut the parsnip into bite-sized chunks. Slice the red onion into wedges. Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat. 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. Roughly chop the baby spinach leaves. In a medium bowl, combine the garlic & herb seasoning, garlic and a drizzle of olive oil. Season, then add the beef strips and toss to coat. Set aside. Heat a large frying pan over medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a medium-high heat. 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.
While the couscous is cooking, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
In a large bowl, combine the couscous, roasted veggies, baby spinach, a drizzle of olive oil and the white wine vinegar. Season.
TIP: Combine everything in the saucepan to save on washing up!
Divide the roast veggie couscous between bowls. Top with the garlic-herb beef strips and spoon over any resting juices. Top with the basil pesto and crumble with the cheese. Garnish with the toasted almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the combination of pesto, feta, and roasted vegetables with the couscous; many praised the dish's balanced and delicious flavours.
- Ease of prep: Quick and easy to make, with several reviewers noting it was simple enough for novice cooks to prepare successfully.
- Suggestions: Consider adding roasted beetroot or chickpeas for extra vegetables; some suggested using less pesto or offering it on the side.
- Next-day meals: Many enjoyed the leftovers cold for lunch the next day, noting it tasted just as good.
- Texture: Reviewers appreciated the mix of textures, particularly enjoying the crunch from the toasted almonds.
