Fast Herby Beef Strips & Brussels Sprout Couscous

Name: Fast Herby Beef Strips & Brussels Sprout Couscous with Roasted Almonds & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Brussels Sprouts; 250 g Beef Strips; 1 packet Roasted almonds; 1 Natural Yoghurt; 1 packet Baby Spinach Leaves; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 sachet Tomato & Herb Seasoning; 1 packet Couscous; 1 Julienned Carrot; 1 drizzle olive oil; ¾ cup Boiling water

with Roasted Almonds & Yoghurt

Recipe Development TeamUpdated on June 12, 2026

Get tasty recipes from just $6 per serving

Calories

606 kcal

Protein

45.7g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Almond
Milk
Wheat
Gluten

Brighten up your dinner table with this vibrant Mediterranean-inspired bowl, featuring tender chicken seasoned with a savoury tomato and herb blend. Lemony Brussels sprouts and baby spinach are tossed through fluffy couscous, then finished with a dollop of yoghurt and crunchy almonds for a fresh and satisfying meal. We’ve replaced the rocket leaves in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Brussels Sprouts

250 g

Beef Strips

1 packet

Roasted almonds

(Contains: Almond)

Natural Yoghurt

(Contains: Milk)

1 packet

Baby Spinach Leaves

1 sachet

Chicken-Style Stock Powder

Lemon

1 sachet

Tomato & Herb Seasoning

1 packet

Couscous

(Contains: Wheat, Gluten)

Julienned Carrot

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

Nutrition

Energy (kJ)2540 kJ

Calories606 kcal

Fat23 g

of which saturates5.8 g

Carbohydrate47.7 g

of which sugars10.2 g

Dietary Fibre7.2 g

Protein45.7 g

Cholesterol49.2 mg

Sodium1190 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.

You will need

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle.
• In a large heatproof bowl, add couscous and chicken-style stock powder.
• Add the boiling water (see ingredients) and stir to combine. Immediately
cover with a plate and leave for 5 minutes.
• Fluff up with fork and set aside.

• 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 with a squeeze of lemon juice, tossing, until tender,
3-4 minutes. Transfer to the bowl with the couscous.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook beeft strips with tomato & herb seasoning (see
ingredients), turning occasionally, until browned and cooked through,
6-8 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

• To the bowl with couscous, add cooked sprouts, julienned carrot, baby
spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil.
Toss to combine and season to taste with salt and pepper.
• Divide Brussels sprout couscous between bowls. Top with herby chicken.
• Dollop over natural yoghurt. Sprinkle over roasted almonds and serve with
any remaining lemon wedges. Enjoy!