Pearl Couscous
with Seared Beef & Balsamic Glaze
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Beef and tomatoes are a perfect food match – both rich and savoury with plenty of umami (that extra taste sensation that makes everything delicious!). We’ve brought out the natural sweetness of tomatoes with a balsamic glaze that is rich, glossy and irresistible.
Ingredients
3
roma tomato
1 clove
garlic
1 packet
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 steak
beef rump
1 bag
rocket
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
olive oil
2 tsp
brown sugar
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Slice the roma tomato into 0.5 cm thick slices. Peel and crush the garlic. Arrange the tomato slices on the oven tray lined with baking paper and drizzle with olive oil, balsamic vinegar (for the tomatoes) and the garlic. Season with a pinch of salt and pepper and toss to coat. Roast in the oven for 20 minutes, or until softened and golden.
While the tomatoes are cooking, add the pearl couscous to the saucepan of boiling water. Cook for 10 minutes, or until soft. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.
While the pearl couscous is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the beef rump with a pinch of salt and pepper on both sides. Place the beef rump into the hot oil and cook for 2-3 minutes on each side for medium-rare (depending on thickness) or until cooked to your liking. * TIP *: This will give you a medium-rare steak, but cook for a little less time if you like it rare or a little longer for well done. Transfer the steak to a plate and cover with foil. Set aside to rest for 5 minutes. Thinly slice.
Wipe out the medium frying pan with paper towel and add the balsamic vinegar (for the glaze) and brown sugar. Bring to the boil over a high heat, then reduce the heat to low and simmer for 4-5 minutes, or until reduced and thickened. * TIP *: Stand back! balsamic vinegar gives off a strong vapour when heated.
Add the roasted roma tomato, rocket leaves and pearl couscous to a medium bowl. Crumble in the fetta cheese and drizzle with olive oil. Season to taste with a pinch of salt and pepper and mix well.
Divide the pearl couscous between plates and top with the seared beef. Drizzle over the balsamic glaze.
