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 feta, and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on!
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baby spinach leaves
garlic & herb seasoning
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
basil pesto(ContainsTree Nuts, Milk)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the parsnip (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time. 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 with salt and pepper. Add the beef strips and toss to coat. Set aside. Heat a large frying pan over medium-high heat. Add the flaked almonds and toast, 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. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Add the roasted veggies, baby spinach, a drizzle of olive oil and the white wine vinegar to the couscous. Season with salt and pepper and toss to combine. Roughly chop the parsley leaves.
Divide the roast veggie couscous between bowls. Top with the garlic and herb beef strips and spoon over any resting juices. Dollop with the basil pesto and crumble over the feta. Garnish with the toasted almonds and parsley.