Middle Eastern Spiced Beef Rump
with Rocket & Tomato Couscous Salad
- Gluten
- Wheat
- Almond
- Sesame
- Milk
- Eggs
- 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.
Ingredients
1
Carrot
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1
Capsicum
1 sachet
Dukkah
(Contains: Almond, Sesame May be present: Soy, Peanuts, Pine nut, Milk, Walnut, Brazil nut, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk)
1
Garlic
1 packet
Garlic Sauce
(Contains: Sesame, Milk, Eggs)
1 packet
Mint
1 packet
Rocket
300 g
Beef Rump
1
Tomato
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Grate carrot. Finely chop garlic. Roughly chop tomato. Thinly slice crunchino. • 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 beefrump 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, crunchino, 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 and Middle Eastern spiced beef rump between plates. • Spoon remaining dukkah from pan over beef. • Drizzle over garlic sauce and crumble over fetta cubes. Tear over mint to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Middle Eastern flavours, finding the dish delicious and full of flavour. Some felt the couscous lacked brightness or zing.
- Ease of prep: Customers found this recipe quick and easy to prepare, making it a great option for a weeknight supper.
- Suggestions: Some suggested cooking the beef longer, as it was underdone for their taste. Others recommended adjusting the dukkah to preference.
- Portions: Most found the serving size generous and satisfying, with the meal being just the right size for their needs.
- Meat quality: While many praised the tender, flavourful beef, a few found it tough or chewy. Adjust cooking time to your preferred doneness.
