Double Peri-Peri Beef Rump & Avo Couscous Toss

Name: Double Peri-Peri Beef Rump & Avo Couscous Toss with Fetta & Chilli Flakes
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 tomato; 1 avocado; ½ lemon; 1 sachet peri-peri seasoning; 2 packet beef rump; 1 packet couscous; ¾ cup boiling water; 1 tsp honey; 1 packet baby spinach leaves; 1 packet Golden Goddess Dressing; 1 packet Fetta Cubes; pinch chilli flakes; 1 packet coriander

with Fetta & Chilli Flakes

Get up to $200 off!

Sometimes only a big bowl of couscous will do! The grain so nice that they named it twice, will provide the best base for peri-peri seasoned beef rump. With veggies aplenty and fetta, you're sure to have some major smiles on your dial.

Allergens:

Gluten

•Wheat

•Sesame

•Milk

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

avocado

lemon

1 sachet

peri-peri seasoning

(May be present: Wheat, Gluten, Soy.)

2 packet

beef rump

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

Fetta Cubes

(Contains: Milk;)

pinch

chilli flakes

1 packet

coriander

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Energy (kJ)3129 kJ

Calories748 kcal

Fat28.3 g

of which saturates7.5 g

Carbohydrate44.5 g

of which sugars8.1 g

Dietary Fibre10.9 g

Protein73.7 g

Sodium1020 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. • Roughly chop tomato. • Peel and chop avocado. • Slice lemon into wedges. • See 'Top Steak Tips!' (below left). In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add beef rump, turn to coat.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• In a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Add a squeeze of lemon. Fluff up with fork and set aside.

• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.

TIP: Cook beef in batches if necessary!

• To the bowl with couscous, add tomato, avocado, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide couscous salad and peri-peri beef rump between bowls, spooning over beef with any remaining sauce from the pan. • Sprinkle with fetta and a pinch of chilli flakes (if using), tear over coriander and serve with remaining lemon wedges. Enjoy!