Caribbean Beef Rump & Sunset Veg Couscous Bowl

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil.

• Add beef and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Stir-fry capsicum until slightly softened, 
2-3 minutes.
• Add sweetcorn and cook until lightly charred, 
4-5 minutes. Transfer veggies to a bowl and cover 
to keep warm. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out. 

• Return pan to high heat with a drizzle of olive oil.
• When oil is hot, cook the beef, turning, for 3-4 mins (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, in a medium saucepan, add the 
water and stock concentrate and bring to 
the boil.
• Add couscous and a drizzle of olive oil, stirring 
to combine. Cover with a lid, then remove 
from heat.
• Set aside until water is absorbed, 5 minutes. 
Fluff up with a fork.
• Stir through baby spinach and cooked veggies.