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.
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.
Ingredients
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
couscous
(Contains Gluten, Wheat; May be present: Soy. )
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
butter
Nutritional Values
Utensils
Instructions
• 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!