Colourful, nutritious and flavoursome - these are just a few of the ways we can describe this amazing veggie-loaded couscous. Topped with gently spiced beef strips and herbed yoghurt, your insides will love it just as much as your tastebuds do.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
½
carrot
1 bag
green beans
1 packet
roasted almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
beef strips
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Aussie Spice Blend
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
1 tsp
honey
1 drizzle
white wine vinegar
• Grate the carrot (see ingredients). Trim and roughly chop green beans. Roughly chop roasted almonds.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot and green beans, stirring, until softened, 3-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add beef strips and toss to combine. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Remove pan from heat, then add the honey and toss beef to coat. Set aside.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Add baby spinach leaves and a drizzle of white wine vinegar and olive oil to couscous. Stir to combine and season to taste. • Divide veggie couscous between bowls. Top with spiced beef and dill & parsley mayonnaise. • Garnish with roasted almonds. Enjoy!