Dukkah-Spiced Beef Rump & Carrot Couscous
with Garlic Sauce & Fetta Cubes- Gluten
- Wheat
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Pistachio
- Wheat
- Pecan
- Cashew
- Gluten
- Hazelnut
- Macadamia
We're in our light and bright era, so only a salad will do. 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. This recipe is under 650kcal per serving.
Ingredients
1 packet
Couscous
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1 sachet
Dukkah
(Contains: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia, May contain traces of allergens, Almond, Sesame;)
1
Garlic
300 g
Beef Rump
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Mint
1
Tomato
1
Cucumber
1 packet
Rocket
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Grate carrot. Finely chop garlic. Roughly chop tomato and cucumber.
• 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 a good pinch of salt and pepper. Bring to the boil.
• Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• In the last minute of cook time, reduce heat to medium, then add dukkah and remaining butter and turn to coat, 1-2 minutes. Transfer to a plate to rest.
• In a large bowl, combine carrot couscous, cucumber, tomato, rocket leaves and a drizzle of white wine vinegar. Season to taste.
TIP: Finish the couscous in the saucepan to save on washing up!
• Slice beef rump.
• Divide rocket and carrot couscous salad between bowls.
• Top with dukka-spiced beef rump. Spoon remaining dukkah from pan over beef.
• Dollop with garlic sauce and crumble over fetta cubes. Tear over mint to serve. Enjoy!
