Double Peri-Peri Beef Rump & Couscous Salad

Name: Double Peri-Peri Beef Rump & Couscous Salad with Garlic Sauce & Chilli Flakes
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 tomato; 1 packet celery; 1 sachet peri-peri seasoning; 2 packet beef rump; 1 packet couscous; 1 sachet chicken-style stock powder; ¾ cup boiling water; 1 tsp honey; 1 packet baby spinach leaves; 1 packet Golden Goddess Dressing; 1 packet Garlic Sauce; pinch chilli flakes

with Garlic Sauce & Chilli Flakes

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Sometimes only a big bowl of our favourite 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 garlic sauce, you're sure to have some major smiles on your dial.

Tags:

Over 30g protein

Allergens:

Gluten

•Wheat

•Sesamzaad

•Egg

•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

1 packet

celery

1 sachet

peri-peri seasoning

2 packet

beef rump

1 packet

couscous

1 sachet

chicken-style stock powder

1 packet

baby spinach leaves

1 packet

Golden Goddess Dressing

1 packet

Garlic Sauce

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Energy (kJ)2825 kJ

Calories675 kcal

Fat21.9 g

of which saturates4.3 g

Carbohydrate46.5 g

of which sugars9.2 g

Dietary Fibre4.2 g

Protein70.7 g

Sodium1452 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

• Boil the kettle. • Roughly chop tomato. Finely chop celery. • In a medium bowl, combine beef, peri-peri seasoning, and a drizzle of olive oil.

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

• In a large bowl, add couscous and chicken-style stock powder. • 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. • 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. Cook in batches if your pan is getting crowded. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.

• To the bowl with couscous, add tomato, celery, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide warm couscous salad between bowls and peri-peri beef rump, spooning over any remaining sauce from the pan. • Top with a dollop of garlic sauce and sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!