Double Peri-Peri Beef Rump & Avo Couscous Toss
with Fetta & Chilli Flakes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
tomato
1
avocado
½
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
Utensils
Cooking Steps
• 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!
