Easy Beef & Roast Veggie Couscous
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Easy Beef & Roast Veggie Couscous

Easy Beef & Roast Veggie Couscous

with Dill-Parsley Mayo & Almonds

You can always count on Nan's special seasoning to jazz up whatever protein you're having. With hints of paprika, pepper, onion and garlic, it works a treat with tender beef rump. Serve on a bed of fluffy couscous and colourful veg and you have yourself a dinner that's surprisingly simple - and good for you!

This recipe is under 650kcal per serving.

Under 650kcal
Easy Prep

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 Time25 minutes
Cooking Time


Serving amount

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

beef rump

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 packet


(Contains Gluten, Wheat;)

1 sachet

chicken-style stock powder

1 bag

Carrot & Zucchini Mix

1 bag

rocket leaves

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

¾ cup

boiling water

10 g



Nutritional Values

Energy (kJ)2581 kJ
Fat28.9 g
of which saturates5.8 g
Carbohydrate46.4 g
of which sugars9.2 g
Protein41.4 g
Sodium1076 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.


• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. 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. • Add beef to bowl, tossing to coat. Set aside. • In a medium saucepan, combine the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and chicken-style stock powder and bring to the boil. • Add couscous and the butter. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.


• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.

TIP: Cooking the beef in batches over high heat helps it stay tender.


• Slice beef to serve. • Gently stir rocket leaves and roasted veggies through couscous. Season to taste. • Divide roast veggie couscous between bowls. Top with Nan's seared beef and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!