Spiced Beef Strips, Halloumi & Veggie Couscous
with Almonds & Herby Mayo
- Eggs
- Soy
- Wheat
- Gluten
- Almond
- Milk
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!*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Leek
1 packet
Couscous
(Contains: Wheat, Gluten; )
250 g
Beef Strips
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Baby Spinach Leaves
1 sachet
Kiwi Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Grate the carrot (see ingredients). Trim and roughly chop green beans. Roughly chop roasted almonds. Cut halloumi into 1cm-thick slices.
• 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • 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, halloumi and dill & parsley mayonnaise. • Garnish with roasted almonds. Enjoy!
