Spiced Beef Strips & Roast Veggie Couscous

While the veggies are roasting, add the water (for the couscous) and chicken-style stock powder to a medium saucepan 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.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a second small bowl, combine the dill & parsley mayonnaise and water (for the sauce). Set aside. Roughly chop the salad leaves.

In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. When the veggies have 5 minutes cook time remaining, 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. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Add the roasted veggies, chargrilled capsicum relish and salad leaves to the couscous and gently toss to combine. Season to taste.