This delicious salad inspired by the spices of Morocco is studded with colourful treasures. Chief among them is blistered cherry tomatoes, which are marinated in tasty cumin and then burst into glorious flavour, infusing tasty roasted chickpeas and green beans. What a delight!
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/ Serving 5 people
/ Serving 5 people
chickpeas(May be present Gluten, Lupin, Soy)
speedy rump steaks
Preheat the oven to 220°C/200°C fan-forced. To prepare your ingredients, drain and rinse chickpeas, slice red onion into wedges, trim green beans and slice in half and pick the parsley leaves.
In a large bowl, combine the cherry tomatoes, chickpeas and red onion. Drizzle with the cumin and the olive oil. Season with salt and pepper. Toss the ingredients so that they are coated and then tip onto the prepared oven tray. Add the half lemon to the side of the tray. Cook in the oven for 30 minutes or until the tomatoes have blistered and the chickpeas are golden. Half way through cooking add the green beans to the tray and give it a little shake to redistribute the seasoning.
Meanwhile, in a large bowl combine the couscous and boiling water (the best couscous is made with equal parts couscous and water). Stir with a fork and tightly cover with cling wrap. Set aside for 5 minutes. Remove the cling wrap and fluff with a fork. Season to taste with salt and pepper and stir through the butter. Set aside.
Season the speedy rump steaks with salt, pepper and a drizzle of olive oil. Heat a large frying pan over a medium-high heat. Add the steaks to the pan and cook for 1 minute on each side for medium rare, or until cooked to your liking. Set aside on a plate and cover with foil for 3 minutes and then slice into strips.
Add the sliced beef, roast vegetables, chickpeas and parsley to the couscous. Squeeze over the lemon juice from the roasted lemon. Stir to combine.