Herby Beef & Brussels Sprout Couscous

Name: Herby Beef & Brussels Sprout Couscous with Green Beans, Lemon & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Brussels Sprouts; 250 g Beef Strips; 1 packet Couscous; 1 packet Roasted almonds; 1 packet Greek-Style Yoghurt; 1 packet Rocket leaves; 1 sachet Chicken-Style Stock Powder; 1 packet Green beans; 1 Lemon; 1 sachet Tomato & Herb Seasoning

with Green Beans, Lemon & Yoghurt

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Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - which you'll see in tonight's herby chicken and couscous bowl!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Wheat

•Gluten

•Almond

•Milk

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

250 g

Beef Strips

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Rocket leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Green beans

Lemon

1 sachet

Tomato & Herb Seasoning

Nutrition Values

Calories567 kcal

Energy (kJ)2370 kJ

Fat18.2 g

of which saturates5 g

Carbohydrate50.6 g

of which sugars11.5 g

Dietary Fibre7.6 g

Protein44.1 g

Cholesterol49.2 mg

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle.
• To a large bowl, add couscous and chicken-style stock powder.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to
combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with fork and set aside.

Get prepped & sauté the Brussels sprouts

• Meanwhile, thinly slice Brussels sprouts. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook brussels sprouts, tossing, until tender, 3-4 minutes. Transfer to the bowl with the couscous.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook trimmed green beans, tomato & herb seasoning and beef strips, tossing, in batches 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.

• Roughly chop roasted almonds. • To bowl with couscous, add sprouts, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide Brussels sprout couscous between bowls. Top with herby tomato beef and green beans. Dollop over Greek-style yoghurt. Sprinkle over roasted almonds and serve with any remaining lemon wedges. Enjoy!