Quick Middle Eastern Steak & Tahini

Name: Quick Middle Eastern Steak & Tahini with Wholemeal Carrot Couscous & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 tomato; 1 bag mint; 15 g butter; 1 bag baby spinach leaves; 1 tsp white wine vinegar; ½ packet tahini; 1 sachet chermoula spice blend; 1 packet wholemeal couscous; 1 sachet beef-style stock powder; 1 packet garlic paste; 1 packet beef rump; ¾ cup water (for the couscous); 1 tsp water (for the dressing)

with Wholemeal Carrot Couscous & Tomato Salsa

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How satisfying is juicy beef rump on a bed of fluffy carrot couscous? Make this delectable dish to find out! We've added cooling salsa and creamy tahini to top it off. Simply delicious.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Milk

•Sesamzaad

•Gluten

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

tomato

1 bag

mint

1 bag

baby spinach leaves

½ packet

tahini

1 sachet

chermoula spice blend

1 packet

wholemeal couscous

1 sachet

beef-style stock powder

1 packet

garlic paste

1 packet

beef rump

Not included in your delivery

olive oil

15 g

butter

1 tsp

white wine vinegar

¾ cup

water (for the couscous)

1 tsp

water (for the dressing)

Nutritional Values

per serving

Energy (kJ)2222 kJ

Fat19.5 g

of which saturates9.6 g

Carbohydrate40.2 g

of which sugars10.2 g

Protein42.6 g

Sodium1161 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Grate carrot. Finely chop tomato. Pick and thinly slice mint leaves. • In a medium saucepan over a medium-high heat, melt butter. Cook carrot until softened, 2 minutes. Cook garlic paste until fragrant, 1 minute. Add the water (for the couscous) and beef stock powder, then bring to the boil. • Add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Stir through baby spinach leaves.

• In a medium bowl, add tomato, white wine vinegar, a drizzle of olive oil and 1/2 the mint. Season with salt and pepper. Stir to combine, then set aside. • In another bowl, combine tahini (see ingredients) and the water (for the dressing). Set aside.

• In a medium bowl, combine beef rump, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef and cook, 2-3 minutes each side (depending on thickness), or until cooked to your liking.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

• Thinly slice beef. Divide wholemeal carrot couscous between bowls. Top with Middle Eastern beef and tomato salsa. • Serve topped with a dollop of tahini and remaining mint.