Basil marinated beef strips with couscous
with courgette and tomatoCalories
:
656 kcalProtein
:
38.7g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Gluten
- Tarwe
- Amandelnoten
- Pinda's
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Noten
- Sesamzaad
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Steak strips
1 piece
Tomato
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
½ piece
Courgette
½ piece
Red onion
7.5 milliliters
Basil crème
½ sachet(s)
Italian seasoning
¼ sachet(s)
Dried thyme
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
¼ piece
Lemon
2.5 g
Fresh basil
(May be present: Selderij)
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)2745 kJ
Calories656 kcal
Fat27.5 g
Saturated Fat4.5 g
Carbohydrate56 g
Sugar11.8 g
Dietary Fiber14.4 g
Protein38.7 g
Salt1.1 g
Potassium489.1 mg
Calcium59.3 mg
Iron1.4 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
•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.
