Double Middle Eastern Dukkah Beef

Name: Double Middle Eastern Dukkah Beef with Baby Spinach & Tomato Couscous Salad
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 clove garlic; 40 g butter; ¾ cup water; 1 packet couscous; 2 packet beef rump; 1 drizzle white wine vinegar; 1 sachet dukkah; 1 tomato; 1 bag rocket leaves; 1 sachet vegetable stock powder; 1 packet Greek-style yoghurt

with Baby Spinach & Tomato Couscous Salad

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Can we have a huzzah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender beef rump. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper.

Tags:

Easy Prep

Allergens:

Milk

•Gluten

•Wheat

•Sesamzaad

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 clove

garlic

1 packet

couscous

2 packet

beef rump

1 sachet

dukkah

tomato

1 bag

rocket leaves

1 sachet

vegetable stock powder

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

40 g

butter

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3293 kJ

Fat33.3 g

of which saturates15.9 g

Carbohydrate47 g

of which sugars11.1 g

Protein73.1 g

Sodium933 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Medium Non-Stick Pan

Cooking Steps

• Grate carrot. Finely chop garlic. Roughly chop tomato. • In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

• Place beefrump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, reduce to medium heat, add dukkah and remaining butter and turn to coat 1-2 minutes. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked. TIP: Cook beef rump in batches for best results!

• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of the white wine vinegar. Season to taste

• Slice dukkah steak. • Divide rocket and tomato couscous salad and beef between plates. • Spoon remaining dukkah from pan over steak. Top with Greek-style yoghurt to serve. Enjoy!