Pearl Couscous

Name: Pearl Couscous with Seared Beef & Balsamic Glaze
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 3 roma tomato; 1 clove garlic; olive oil; 1 packet pearl couscous; 1 steak beef rump; 2 tsp brown sugar; 1 bag rocket; 1 block fetta cheese; 2 tsp balsamic vinegar

with Seared Beef & Balsamic Glaze

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2580 kcal

Fat27.9 g

of which saturates8.9 g

Carbohydrate44.1 g

of which sugars8.3 g

Protein45.4 g

Sodium362 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Saucepan

•Aluminum Foil

•Pan

•Plate

•Paper Towel

•Spoon

•Bowl

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.