Balsamic steak with pearl couscous
with beetroot, white cheese and lettuceCalories
:
758 kcalProtein
:
41.1g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
125 g
Pre-cooked beetroot
½ piece
Red onion
20 g
Arugula & lamb's lettuce
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Garlic
100 g
Steak strips
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Dried thyme
Not included in your delivery
1 tablespoon
Balsamic vinegar
1 tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
2 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3170 kJ
Calories758 kcal
Fat28 g
Saturated Fat14.5 g
Carbohydrate82.3 g
Sugar27.9 g
Dietary Fiber8.3 g
Protein41.1 g
Salt1.5 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Pan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan, crumble in the stock cube, and cook the giant couscous for 12 - 14 minutes, covered.
- Reserve some of the cooking liquid, then drain, rinse with cold water, and set aside.
- Chop the onion into half rings. Crush or mince the garlic.
- Melt the butter in a large frying pan over medium heat. Fry the onion and garlic for 6 - 8 minutes.
2
- In the meantime dice the beetroot.
- In a salad bowl, mix the beetroot, extra virgin olive oil, mustard, white balsamic vinegar, and per person: 1 tsp thyme and 1 tsp honey.
- Toss to combine, then season to taste with salt and pepper.
Did you know... if you enjoy seasonal vegetables, then you can't go wrong with beetroot. Grown locally throughout the year, it's an excellent source of potassium and folic acid, making it a healthy choice as well as a sustainable one.
3
- Increase the heat of the frying pan to high and fry the steak strips along with the vegetables for 2 minutes.
- Deglaze the pan with the black balsamic vinegar and per person: 1 tsp honey, and 2 tbsp of the cooking liquid.
- Season to taste with salt and pepper.
4
- Serve the lettuce mix on deep plates.
- Top with the giant couscous salad and the balsamic steak.
- Crumble over the Greek-style cheese.
- Drizzle over the sauce from the frying pan.
