Peri-Peri Beef Rump & Warm Couscous Salad

Name: Peri-Peri Beef Rump & Warm Couscous Salad with Garlic Sauce & Chilli Flakes
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 tomato; 1 cucumber; 1 packet beef rump; 1 sachet peri-peri seasoning; 1 packet couscous; 1 sachet chicken-style stock powder; ¾ cup boiling water; 1 tsp honey; 1 bag baby spinach leaves; 1 packet Golden Goddess Dressing; 1 packet Garlic Sauce; 1 pinch chilli flakes

with Garlic Sauce & Chilli Flakes

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Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for per-peri seasoned beef rump. With veggies aplenty and garlic sauce, you're sure to have some major smiles on your dial.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Gluten

•Wheat

•Sesamzaad

•Egg

•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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

cucumber

1 packet

beef rump

1 sachet

peri-peri seasoning

1 packet

couscous

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 packet

Golden Goddess Dressing

1 packet

Garlic Sauce

1 pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Energy (kJ)2145 kJ

Fat17.5 g

of which saturates2.7 g

Carbohydrate47.2 g

of which sugars9.7 g

Protein39.8 g

Sodium1371 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Roughly chop tomato. Thinly slice cucumber into half-moons. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, peri-peri seasoning, and a drizzle of olive oil.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2P // 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.

• To the bowl with couscous, add tomato, cucumber, baby spinach leaves, and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide warm couscous salad between bowls. • Top with peri-peri beef rump and garlic sauce. Spoon over any remaining pan sauce. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!