Basil marinated beef strips with couscous
with courgette and tomato
Tags:
Calorie Smart
Allergens:
Wheat
•Almonds
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Steak strips
1 piece
Tomato
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
½ piece
Courgette
½ piece
Onion
7.5 milliliters
Basil crème
½ sachet(s)
Italian seasoning
¼ sachet(s)
Dried thyme
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
¼ piece
Lemon
2.5 g
Fresh basil
(May be present Celery)
Not included in your delivery
175 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
1 teaspoon
Extra virgin olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2810 kJ
Calories672 kcal
Fat26.3 g
Saturated Fat4.3 g
Carbohydrate66.8 g
Sugar11.3 g
Dietary Fiber12.1 g
Protein38.5 g
Salt1.1 g
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
•Small Bowl
•Bowl
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Take the steak strips from the fridge and combine in a small bowl with the basil cream. Marinate until later use.
- Prepare the stock in a lidded pot or saucepan.
- Take the pan off the heat and transfer the couscous to the stock. Allow to stand for 10 minutes, covered. Fluff through the couscous with a fork to seperate the grains. Add the Italian herbs right before serving.
- Finely dice the courgette.
2
- Heat a drizzle of olive oil in a frying pan and fry the courgette for 3 - 4 minutes with the dried thyme over medium-high heat.
- Finely chop the onion and basil.
- Dice the tomato.
- In a bowl, combine the balsamic vinegar and extra vierge olive oil. Season with salt and pepper, then add the onion, basil, and tomato.
3
- Heat a drizzle of olive oil in a frying pan over high heat.
- Fry the steak strips for 1 minute.
- Cut the lemon into 6 wedges.
- In a salad bowl, combine the couscous, courgette, the juice of 1 lemon wedge per person, and extra virgin olive oil to taste. Season with salt and pepper.
4
- Serve the couscous salad on deep plates.
- Top with the beef strips and tomato salsa.
- Garnish with the almonds and any remaining lemon wedges.