Easy Seared Beef & Chermoula Couscous
with Walnut Salad & Dijon Yoghurt
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 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1
Tomato
1 packet
Dijon Mustard
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
Cooking Steps
• Boil the kettle. In a medium saucepan, combine the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), couscous, lemon pepper seasoning and a pinch of salt and bring to the boil. Stir to combine. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
Custom Recipe: If you've swapped to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over high heat. Cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Continue as above.
• Divide lemon pepper couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad. Enjoy!
